Oven Roasted Potatoes Recipe
These oven roasted potatoes are seasoned with olive oil, smoked paprika, salt, and black pepper, then roasted until golden outside and tender inside. An easy side dish with no boiling required.
Servings: 4
Calories: 116kcal
Equipment
- 1 Sheet pan
Ingredients
- 2 large potatoes, diced
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
- Wash the 2 large potatoes and cut into roughly 1-inch chunks, leaving the skin on. Pat dry.
- Toss the potatoes with 1 tablespoon olive oil, ½ teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Spread on the prepared pan in a single layer, leaving space between the pieces.
- Roast for 15 minutes, then turn the potatoes. Continue roasting for another 20 to 30 minutes, until the edges are golden and a fork slides easily into the centers. Total roasting time is 35 to 45 minutes.
- Allow to cool slightly, then serve warm.
Notes
- Cut the potatoes into similar-sized pieces for even cooking.
- Dry thoroughly before seasoning and avoid crowding the pan.
- Begin checking at 35 minutes total. Cooking time varies with potato size and oven.
- To prep ahead, refrigerate diced potatoes submerged in cold water for up to 24 hours. Drain and dry thoroughly before seasoning.
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat at 400°F for about 10 to 12 minutes, or until heated through.
Nutrition
Calories: 116kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 151mg | Potassium: 452mg | Fiber: 2g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg
