Easy Oven-Roasted Potatoes
These delicious and crispy roast potatoes make the perfect side sides. They are easy to make and full of flavor. Their crispy exterior and creamy interiors make these potatoes always a hit and they are sure to become a new favorite!
Ingredients
- 5 lb Yukon Gold potatoes, washed and cut into 1/2-1 inch pieces
- sea salt
- freshly ground black pepper
- Italian seasoning
Instructions
- Preheat the oven to 400 Degrees F
- On a baking sheet spread out the chopped potatoes, doing your best to keep them in a single layer.
- Drizzle your oil of choice over the potatoes, roughly 2-3 tbsp of oil. Seasoning the potatoes with sea salt, freshly ground black pepper, and Italian seasoning.
- Using your hands gently toss the potatoes, making sure that they are even coated in oil and seasoning. (you can also mix your potatoes in a large bowl and then transfer them to a baking sheet.)
- Place the baking sheet into the hot oven and back for 30-40 min. or until the edge of the potatoes are golden and crispy and the center passes the folk test.
- Allow the potatoes to cool slightly before serving. Enjoy!
Notes
You can peel the potatoes in if you like. Though personally, I think roasted potatoes are best with the peel left on.
You can season your potatoes with any of your favorite seasonings! Feel free to play around with the seasoning your use, even Cajun or Ranch seasoning would be great on roast potatoes!
Leftover potatoes can be stored in an airtight container in the fridge for up to five days.
Roast potatoes can easily be made ahead of time, and easily be reheated in the oven or even on the stop top. However, they will not be as crispy once they are reheated.
Roast Potatoes can also be frozen. Allow the potatoes to cool completely then transfer them to a freezer-friendly container. Store them in the freezer for up to 4 months.
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