Roasted Potatoes
How do you make terrific roast potatoes? The secret is in the two different temperatures! This recipe will become a family favorite – they go with everything and kids love them! I am not exaggerating to I say that I make these twice a week – all the kids request them and they work, whatever time of year. In the winter roasted potatoes are my go-to starch with roast chicken, meatloaf, all types of yummy comfort food. In the summer I change it up to burgers, grilled chicken…you name it, roasted potatoes are on the table at my house!
Roasted Potatoes
Author:
Serves: 6-8
The high temp crisps the potatoes and then the lower temp cooks them through. Once you are comfortable with this technique you can experiment with lots of different seasonings – and make this your own special signature side. Happy cooking!
Ingredients
- 2 ½ pounds red skin or yukon gold potatoes (about 1/2 of a 5 lb bag)
- ¼ cup olive oil
- 1 tablespoon garlic powder
- 1 teaspoon Kosher salt
- Freshly ground pepper to taste
Instructions
- Preheat the oven to 425 degrees. Cover a sheet pan with parchment paper or aluminum foil.
- Cut the potatoes into pieces that should be about 1 – 1 1/2 inch in size.
- Toss with olive oil, garlic powder, Kosher salt and pepper to taste.
- Place on a baking sheet, making sure the cut-side of the potato is on the baking sheet. (this makes sure you get that crispy crust)
- Roast at 425 for 30 minutes.
- Reduce temperature to 375 degrees and continue to cook for 30 minutes.
- Potatoes are finished cooking when the cut side of the potato is golden brown.
- Remove tray from the oven and let rest for 5 minutes.