Oven Roasted Potatoes
Servings: 6
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Equipment
- gallon ziplock bag
- chef knife
- cutting board
- rimmed baking sheet
- parchment paper
Ingredients
- 6 whole medium potatoes
- 2 T extra-virgin olive oil
- 1 tsp garlic powder
- 1 Tbs Kirklands no salt seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp Himalayan sea salt
Instructions
- Preheat oven to 425°F.
- Scrub potatoes and rinse.
- Cut potatoes in half if using small potatoes, otherwise cut in about 1" cubes.
- Soaking the potatoes in cold water for an hour can help to remove some starch and allow for a fluffier potato. Drain and pat dry the potatoes.
- Toss potatoes in the olive oil, herbs and spices. I like to use a gallon ziplock for this.
- Add the parchment paper to the rimmed baking sheet and pour the potatoes onto it. Spread out, creating a single layer, as they will cook better.
- Place the baking sheet on the middle rack and bake for 35 minutes. They should be semi browned and soft enough to eat. ENJOY!!
