Oven Roasted Potatoes

There’s something so comforting and amazing about a pan of golden, crispy, oven-roasted potatoes fresh out of the oven. These roasted potatoes come out perfectly crisp on the outside, tender on the inside, and full of flavor in every bite.

Ingredients:

4 medium potatoes (Yukon gold, red or russet work great)

2–3 tablespoons olive oil

1–1½ teaspoons seasoned salt (adjust to taste)

Instructions:

Preheat oven to 425°F. Prep the potatoes by scrubbing well. Cut into bite-sized chunks (about 1/2 inch cubed). Try to keep them similar in size so they cook evenly.

Place potatoes in a large bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle with seasoned salt and toss again.

Spread potatoes in a single layer on a baking sheet. Make sure they aren’t crowded—this helps them get crispy instead of soft. Bake for 25—30 minutes. Flip halfway through for even browning. Potatoes are done when they’re golden brown and crispy on the outside, tender on the inside.

Optional tips:

Add garlic powder, paprika, or other favorite seasonings.

Toss with fresh parsley after baking.

For extra crispiness, let the pan heat up in the oven before adding the potatoes.

Comments

Potato Carrot Cheese

Everyone needs to try this recipe. I could sit and dip chips in this cheese at every meal, I think. I like that it has lots of fiber and nutrients. It's a little cheaper than some recipes because the base is made from potatoes and carrots. It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy. Serve with chips, on broccoli, as macaroni and cheese, on lasagna. This is so very yummy!

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Amy's Happy Tummy

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