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Basic Roasted Potatoes

Scott Phillips

Servings: two to three.

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the potatoes with olive oil and salt and pepper before roasting. Or toss the potatoes with Sesame Sea SaltCaramelized Shallot Butter, or Toasted Coriander & Garlic Oil after they come out of the oven.


  • 1 lb. potatoes (red, yellow or russet), peeled or scrubbed, and cut into 1-inch pieces
  • 1 to 3 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt; more to taste
  • Freshly ground black pepper


  • Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the potatoes with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
  • Turn the potatoes out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the potatoes until browned on bottom, 10 to 15 minutes. Flip and continue to roast until tender, 5 minutes.
  • Return the potatoes to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt and pepper.


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