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Simple Roasted Potatoes Recipe

Simple Roasted Potatoes

by Joanne Weir
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

These roasted potatoes couldn’t be easier. Spread the potato chunks on a heavy-duty rimmed baking sheet, drizzle on some olive oil, sprinkle with salt and pepper, and roll them around the pan until they’re well coated. Even without any stirring during cooking, they brown on the side that touches the pan and get a nice exterior crunch, while remaining soft and tender at heart.

Use these crisp potatoes in Roasted Potato Salad with Bell Peppers, Corn & Tomatoes, Roasted Potato Salad with Fennel & Salsa Verde, Roasted Potato Salad with Crispy Prosciutto, and Roasted Potato Salad with Green Beans, Feta & Mint.

Serves 6

To learn more, read the article:
Roasted Potato Salads
Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients red potatoes Yukon gold potatoes olive oil more more
2 lb. small red-skinned potatoes or small Yukon Gold potatoes, washed and cut into 3/4-inch chunks
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450ºF. Spread the potatoes on a heavy-duty rimmed baking sheet. Drizzle with the olive oil, sprinkle with 1 tsp. kosher salt and several grinds of pepper, and roll them around to evenly coat them with the oil. Spread the potatoes in a single layer, preferably with a cut side down. Roast them until they’re tender when pierced with a fork, 20 to 30 minutes, depending on the potatoes. The potatoes should be browned on the sides touching the pan.

Loosen the potatoes from the pan with a thin spatula and transfer them to a large serving bowl to be tossed with the salad ingredients and dressing. They can be tossed while still warm or at room temperature.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 170; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 1; Protein (g): 3; Monounsaturated Fat (g): 5; Carbohydrates (g): 24; Polyunsaturated Fat (g): 1; Sodium (mg): 200; Cholesterol (mg): 0; Fiber (g): 3;
photo: Scott Phillips
From Fine Cooking 80 , pp. 51
September 1, 2006

user reviews

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Star Star Star Star Star by joannalynn60, 10/9/2011I haven't made these yet, but hoping that russett potatoes work almost as well. I had some in my pantry and did an advanced search for "russett". This recipe popped up and only until I was ready to make the recipe did I notice that it called for red skins or yukon gold.