This roasted potatoes recipe is potato wedges roasted until the edges are crisp and the centers are soft. It is not mashed potatoes or a boiled potato.
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Roasted Potatoes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Roasted Potatoes. From Olivia.
Ingredients
Scale
- 2 pounds (900g) potatoes, cut in wedges
- 3 tablespoons oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon chopped parsley
Instructions
- Heat the oven to 425°F (220°C).
- Toss the potatoes with oil, salt, pepper, garlic powder, and paprika.
- Spread them in one layer and roast 35 to 45 minutes, turning once, until the edges are deep gold. Finish with parsley.
Notes
A crowded pan steams the potatoes. Use two sheets if they overlap.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Cut
Similar sizes so they finish together.
Oil
Enough to coat. A dry wedge stays pale.
Turn
Once, halfway. More turning knocks off the crust.
Salt
Salt before they roast, not only at the table.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Yukon or russet?
Russets crisp more. Yukons stay creamier.
Skin on?
Yes. Scrub them.
Storage
Best the hour they come out. Re-crisp at 425°F.
Oil smoke
425°F is fine for neutral oil or avocado oil.