These oven-roasted potatoes are delightfully crispy on the outside and melt-in-your-mouth fluffy and tender inside! Not to mention, they're super versatile! From adding your favorite seasoning and herbs to pairing them with different proteins to round out an amazing family meal!
fresh herbs(optional - fresh thyme, rosemary, basil, and parsley are all excellent with potatoes)
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Instructions
Preheat your oven to 450°F (232°C) and wash the potatoes.
Cube into roughly 1" chunks that are relatively the same size to make sure that the potatoes cook evenly. *If you want to soak the potatoes, make sure that they are dried REALLY WELL before roasting. Otherwise, you end up with steamed potatoes and no crispy edges.
Add the cut, washed, and dried potatoes in a large bowl. Drizzle the olive oil over the potatoes.
Season with garlic powder, onion powder, salt, and pepper, plus any fresh herbs you may have on hand. Toss to coat.
Transfer the coated potatoes onto a parchment paper-lined baking sheet in a single layer.
Bake at 450°F (232°C) for about 20 minutes, using kitchen tongs or a spatula; flip the potatoes and bake for another 20 minutes or until they reach your desired level of crispiness.
Remove from oven when done, add any additional seasoning and serve. Enjoy!
Notes
Peeling your potatoes is completely optional. I like that these roasted potatoes are wonderfully crispy, beyond easy, and take no time at all to get in the oven!