You guys, I made the most incredible Oven Roasted Potatoes the other night, to go with my Spicy Brown Sugar Chicken Tenders (also incredible).
I’ve made Oven Roasted Potatoes several times in the past. I am from Maine, where we take pride in our potatoes, after all. I can’t even begin to tell you how many potatoes I have eaten in my lifetime. Every time I have made Oven Roasted Potatoes, though, they came out weird. The texture was gummy, or they were hard, or burnt on the outside, but not cooked in the middle. Yuck.
I headed over to Pinterest to see if I could find a good recipe for Oven Roasted Potatoes, and I hit the jackpot! I came upon this recipe from Tasty Planet for Simple Oven Roasted Potatoes. Her recipe calls for Nutritional Yeast Flakes, and since I have no idea what those even are, I did not include them in mine. The potatoes still turned out excellent!
These Oven Roasted Potatoes have the absolute perfect consistency and flavor to them. I’m not sure what it is about this recipe that does it. Maybe it’s because she heats her baking sheet in the hot oven for 15 minutes before putting the potatoes on it? I had never done that before. Whatever it is though, it totally works!
Here’s the recipe (the way I adapted it) for your eating pleasure:
Crispy Oven Roasted Potatoes
Ingredients
- 2 large russet potatoes scrubbed and peeled, chopped into bite-size pieces
- 1-2 tbsp extra virgin olive oil
- 1 tsp Kosher salt and pepper to taste
- 1-2 tablespoons dried parsley
Instructions
- Preheat the oven to 425 degrees.
- Preheat a baking sheet in the hot oven for at least 15 minutes.
- While the baking sheet is heating, toss the potatoes with the olive oil and 1 teaspoon salt in a large bowl.
- Spread potatoes onto hot baking sheet, in a single layer.
- Roast potatoes for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy.
- Toss the fries in a big bowl and sprinkle with parsley
