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–+ servings

Oven Roasted Potatoes

Course: Breakfast, Side Dish
Prep Time: 1 hour
Cook Time: 30 minutes
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!!