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Easy Roasted Potatoes

jen

Happy Fall everyone! Fall is my favorite season, even if it is far too short. In south Georgia it seems like we get about 2 weeks a year where the temp is below 90 and above 60. I think we’re finally starting to get there now!

On the home front I’ve been trying to do a better job of planning out our meals each week so that we’re not left getting takeout at the last minute because we don’t have anything to cook. We try to eat healthy meals for dinner as much as possible, and being forced into takeout because of a lack of planning is disappointing to me. Planning main dishes isn’t all that hard… it’s often the side dishes that give us trouble. That’s where this recipe of roasted potatoes comes from. 

We’ve been roasting potatoes in the oven quite a bit lately. They’re super easy, don’t require an extensive list of ingredients, and can be pulled off last minute. Handy-dandy for when you don’t have a well-planned meal.

We, of course, like white potatoes. They’re the tastiest, no question about it. But they’re not the healthiest. We usually roast purple potatoes (when we can find them), but we’ve also been using potato medleys lately. The pictures from this recipe were from a medley that had about 4 different potato varieties, but don’t ask me what they were. I know there were some purple potatoes in there, and some sort of yellow potatoes. They tasted great… that’s what I remember most. 

 

Easy Roasted Potatoes
Serves 4
Quick and easy roasted potatoes. Tons of flavor with crispy exterior and cream interior.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 lb potatoes, cut into 1 inch pieces
  2. 3 Tbsp olive oil
  3. 2 Tbsp salt
  4. 1 Tbsp pepper
  5. 1 Tbsp smoked paprika
Instructions
  1. Preheat oven to 425F.
  2. Combine all ingredients (except 1 Tbsp oil) in a mixing bowl. Stir thoroughly to mix seasoning. Add more seasoning if you have more potatoes. You can also add more oil if things are looking a little dry.
  3. Use an oven-safe plan or baking dish for the potatoes. Add remaining 1 Tbsp of oil to the bottom of the pan and then add the potatoes.
  4. Cook uncovered for 30-35 minutes until potatoes are fork-tender.
Notes
  1. You can use any potato variety you like, except for sweet potatoes. Sweet potatoes would require a different cooking time.
  2. You can also vary the seasonings. You can use BBQ rub spice instead of salt, pepper, and paprika. Rosemary and parsley also work well.
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