Name: Easy Roasted Potatoes
Prep time: 15 min
Cook time: 45 min
Ingredients: 2 large potatoes, diced; 1 tablespoon olive oil; 1/2 teaspoon smoked paprika; 1/4 teaspoon sea salt; 1/4 teaspoon ground black pepper

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This recipe for Easy Roasted Potatoes is a simply seasoned side dish that makes the best oven-roasted potatoes that are crispy on the outside and tender on the inside.

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There is one ingredient that makes a frequent appearance in my kitchen and on my table.

That is potatoes. If you have been following me for any amount of time, then you probably already know this about me. It is largely because potatoes are so versatile to work with. You can boil them, bake them, fry them, or roast them. One of my favorite no-fuss ways to make them is by roasting them.

This method basically requires you to toss them in oil and your preferred blend of seasonings and spread on a sheet pan to bake. Easy, minimal, perfect.

I love to serve roasted potatoes as a side dish but they also are amazing when paired with your favorite breakfast.

What kind of potatoes are best for roasting?

Basically you can use any kind of potato. Try russet, Yukon gold, red potatoes, or even sweet potatoes. Any will work well with this recipe. I have even used on russet and one sweet potato and it has turned out delicious.

What ingredients for crispy roasted potatoes?

Potatoes
Olive oil
Smoked paprika
Sea salt
Ground black pepper

Should you boil potatoes before roasting?

No, it is not necessary to boil the potatoes before roasting for this recipe. They will still end up crispy on the outside and tender on the inside. The key to making sure they are roasted in the oven and not baked is to make sure you do not crowd the pan. Use a sheet pan that is big enough to allow a small amount of space between the potatoes. If you use a small sheet pan and crowd the potatoes, they will end up steamed and tender.

How to Make Oven Roasted Potatoes:

Preheat the oven to 400 degrees F. and line a baking pan with parchment paper. Wash the potatoes and dice them into chunks, leaving the skin on. In a large mixing bowl, drizzle with the olive oil and toss to evenly coat the potatoes.

Season the potatoes with the smoked paprika, sea salt, and ground black pepper. Although I gave measurements for this recipe, if you feel you need more salt, paprika, or black pepper, be sure to season to your preference.

Toss to make sure all of the potatoes are well coated.

Spread all of the oiled and seasoned diced potato chunks onto the baking pan in a single layer.

Bake for 15 minutes and remove the pan from the oven and turn the potatoes over and place back into the oven and bake for another 20 to 30 more minutes or until the potatoes are fork-tender.

Allow to cool and serve while still warm. Store any leftovers in the refrigerator in an airtight container up to 3 days.

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