We love these! Even my picky ASD son loves these! Other than french fries, it’s the only other kind of potato he will eat. I prepare this roasted potatoes recipe about once week and pair it with a nice lean protein like grilled chicken. I hope you enjoy them too! I normally only use 1 picture in my recipes, but I felt with this particular recipe, showing each step would be easier. The recipe and instructions will be posted first, followed by step-by-step instructions.
Russet potatoes – I used about 5-6. It fed all three of us with very little left over. Use as many potatoes as you need
1 tsp S&P (salt & pepper)
1/4 tsp paprika
1 tbsp Garlic powder
1/2 tbsp Onion powder and/or chives
EVOO – extra virgin olive oil
Pre-heat oven to 375 degrees. Line large cookie sheet with foil. Spray foil lightly with Pam. Lay parchment paper on top. The foil protects your pan (No clean up afterward!).
Cut and wash potatoes. I just cut them into chunks. Use whatever size you like.
In a large enough bowl (be sure it’s big enough to stir in all the ingredients), add the potatoes, seasoning, and drizzle in enough EVOO to coat. Start off with a light drizzle, mix, then add a little more if needed.
Lay potatoes on the pan.
Bake for 30 minutes, flip. Then bake another 30 minutes. If you prefer them a little more crispy, you can cook a little longer. I usually turn off the oven and let them continue to get crispier while I prepare everything else.
Serving size: ¾ cup
Points: 3 per serving
Personalize it!! This is such a versatile recipe that it is easy to customize it to your own liking. Don’t like onion powder? Use chives. Chives have a milder flavor profile. Add diced up onion in it instead of powder. Like a little heat? Use some red pepper flakes or dice up your favorite peppers to roast in it. You could even used minced garlic instead of powder. Make it a meal and add in your favorite chopped veggies!
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