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Simple Roasted Potatoes

Scott Phillips

Servings: 6

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.


  • 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

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 170
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 200
  • Carbohydrates (g): 24
  • Fiber (g): 3
  • Protein (g): 3


  • 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.


Rate or Review

Reviews (2 reviews)

  • user-3479355 | 06/08/2014

    This is a simple recipe but never fails. I have found a few improvements. First I microwave the potatoes for a few min. first. and slow cook at 275 or 300 for over 1 hour. Another alteration is I add some mayonnaise (1 tbs) and mustard (1 tsp) to the oil and coat, this gives a twang. And finally I never use Russet Potatoes as they are not as good quality as Yukon or red skin.

  • joannalynn60 | 10/09/2011

    I 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.

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