Oven Roasted Potatoes

This oven roasted potatoes recipe comes out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing.

Oven roasted potatoes ingredients

Roasted potatoes are the perfect side dish because they call for only a handful of ingredients! Once you’ve got your potatoes, here’s what you need for the rest of the recipe:

• Waxy potatoes like baby red potatoes (see above)
• Olive oil
• Garlic powder
• Salt and pepper
• Fresh thyme or other fresh herbs like oregano, chives or rosemary

How long to roast potatoes

You barely need a recipe for roasted potatoes! You simply need to know the oven temperature and how long to roast potatoes…and of course, approximate oil and salt quantities! Jump to the full recipe below, or review these tips. How long to roast potatoes?

• Roast 1/2-inch chopped potatoes at 425 degrees Fahrenheit for 30 to 35 minutes. The timing does depend on the exact size of potatoes.
• You don’t have to stir. Place them cut-side down to get crisp and golden brown.
• How to season roasted potatoes? Plan on 1 ½ tablespoons olive oil and ½ teaspoon Himalayan salt per pound. Then you can get fancy with other flavours: keep reading…

Ingredients

• 2 pounds baby red potatoes (or chopped medium red potatoes)
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon Himalayan salt
• Fresh ground black pepper
• 1 tablespoon organic thyme
• Optional: 1 clove fresh garlic, lemon wedges, shredded Parmesan cheese

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.
2. Wash the potatoes, then slice them in half (for baby potatoes) or dice them into 1/2-inch cubes.
3. In a large bowl, stir together potatoes, olive oil, garlic powder, Himalayan salt, and several grinds of fresh ground black pepper.
4. Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for about 30 to 35 minutes without stirring until browned, depending on the size of the pieces. (To step up these potatoes, remove from the oven at 15 minutes and toss with ½ cup shredded Parmesan cheese.)
5. Remove the potatoes from the oven and toss with the fresh thyme. For a more forward garlic flavour, grate the fresh garlic onto the pan with another drizzle of olive oil and use a spoon to gently toss it all together (separating any grated garlic that clumps together). You can also spritz with lemon wedges for a tangy flavour.