Description
These oven roasted potatoes are crispy on the outside, tender on the inside, and packed with flavor from a delicious seasoning blend. A perfect side dish for any meal!
Ingredients
- 3 pounds baby potatoes (halved or quartered if large)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Wash and dry the potatoes thoroughly. Cut them into halves or quarters to ensure even roasting.
- Place the potatoes in a large bowl. Drizzle with olive oil and toss to coat evenly.
- In a small bowl, mix together garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Sprinkle the seasoning blend over the potatoes and toss until they are evenly coated.
- Spread the potatoes out in an even layer on the prepared baking sheet, cut side down for extra crispiness.
- Roast in the preheated oven for 40–45 minutes, flipping once halfway through, until golden brown and crispy.
- Remove from oven, garnish with chopped parsley, and serve hot.
Notes
- Try to cut potatoes into uniform sizes for even cooking.
- You can use Yukon Gold, red potatoes, or fingerlings if baby potatoes aren’t available.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 390mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
