Easy Roasted Potatoes
Easy Roasted Potatoes are so versatile! They can be eaten for breakfast with some scrambled eggs and bacon or for dinner with some baked chicken and sauteed veggies. Either way, they are a delicious side dish whether for the holidays or for your weekly meal rotation.
Servings: 6 servings
Ingredients
- 2-3 pounds russet potatoes 5 large potatoes
- ½ teaspoon salt
- 1/4 teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 Tablespoons light olive oil
- ¼ teaspoon ginger powder
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
Instructions
- Preheat oven to 450 degrees Fahrenheit ( about 232 degrees Celsius). Line a 13 by 18 inch sheet pan with parchment paper.
- Peel potatoes. Rinse and pat dry.
- Cut the potatoes into 1-and-a-half-inch-cubes.
- Add the potatoes to a large mixing bowl. Add the olive oil, salt, black pepper, garlic powder, ginger powder, dried basil, and dried parsley. Toss well to combine.
- Spread the seasoned potatoes on a single layer on the prepared baking sheet.
- Bake in preheated oven for 30 minutes until the potatoes are done. The potatoes are done when they are fork tender.
Notes
Herbs and Spices: Consider adding other herbs and spices to the potatoes like dried rosemary, dried thyme, dried oregano, onion powder, or paprika.
Potatoes: I made this recipe using Russet potatoes but you could also use other kinds of potatoes like red potatoes, Yukon gold potatoes or baby potatoes.
Nutrition
Calories: 183kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 203mg | Potassium: 749mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 2mg