These oven roasted potatoes can be par-roasted ahead of time, then re-warmed for serving, making them perfect for serving a crowd, or as part of meal prep for a quick weeknight meal.
Course Side Dish
Cuisine American
Keyword potatoes
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 8servings
Calories 96kcal
Ingredients
2poundsbaby red potatoes, with skinquartered into 1-inch pieces
1tablespoonextra virgin olive oil
½ teaspoonkosher salt
½teaspoon freshly ground black pepper
2tablespoons fresh minced herb leaves such as thyme, rosemary, or parsley
Instructions
Preheat the oven to 400°F.
Place the potatoes on a baking sheet. Drizzle the potatoes with the olive oil then sprinkle with the kosher salt, freshly ground black pepper and minced herbs. Toss with your hands until coated then spread out evenly in a single layer on the baking sheet, cut side down.
Bake for 30 minutes, or until roasted and browned, flipping the potatoes to the other cut side down, half way through the cooking time.
Serve the potatoes warm or at room temperature.
Notes
Don't use aluminum foil or a non-stick baking sheet. Both will prevent your potatoes from crisping up.