Oven Roasted Potatoes

I love roasting vegetables. It is my go to method for cooking! A little olive oil, salt & pepper, and a high oven… You’ve got yourself a side dish in minutes!

These potatoes are so yummy! While they make great leftovers in a breakfast hash, omelet, or on top a salad; usually I do not have any left. They are the first to go in a crowd!

This method can be used for any vegetable: asparagus, broccoli, cauliflower, green beans, onions, sweet potatoes, squash, zucchini, etc.

Preheat oven to 425˚

In a mixing bowl, cut potatoes into bite size pieces. (Keep them all about the same size, so they cook evenly!)

Toss with a drizzle of olive oil, and a sprinkle of salt and pepper. You can use any other seasonings you like. I make a spice blend and often use that. 

Once potatoes are evenly coated – spread out onto a half sheet pan. Making sure you have one layer, and they are not squished in. You want the potatoes to have ample room to roast…. {{Squishing = steaming.}} You want the potatoes to end up with crispy, golden brown edges! 

Place in your preheated 425˚ oven for 12-20 minutes, depending on your oven and how many potatoes you used.

That’s it! Once they are cooked to your preference, remove from oven and serve!