Roasted potatoes with olive oil and salt
Roasted potatoes with olive oil and salt deliver a crispy exterior and fluffy interior, using just three simple ingredients. This straightforward recipe is perfect for complementing any meal.
Cook time 60 min
Prep time 15 min
Ingredients:
8 potatoes2 tbsp olive oil
1 tsp salt
Roasted potatoes are a classic side dish, loved for their crispy exterior and fluffy, tender inside. This simple yet flavorful recipe uses just three basic ingredients: potatoes, olive oil, and salt. Perfect for any meal, these roasted potatoes are sure to become a family favorite.
Instructions:
- Wash the potatoes thoroughly to remove any dirt.
- If you prefer, you can peel the potatoes. However, leaving the skin on adds texture and extra flavor.
- Cut the potatoes into evenly sized chunks, roughly about 1-2 inches in size. Ensuring uniformity will help them cook evenly.
- Place the cut potatoes in a large mixing bowl.
- Drizzle the 2 tablespoons of olive oil over the potatoes.
- Sprinkle the 1 teaspoon of salt on top of the potatoes.
- Toss the potatoes well to ensure each piece is evenly coated with the olive oil and salt.
- Spread the seasoned potato chunks in a single layer on a baking sheet. It’s important not to overcrowd the potatoes to allow them to roast properly and become crispy.
- Place the baking sheet in the preheated oven.
- Roast the potatoes in the oven for about 40-45 minutes.
- Halfway through the cooking time (around 20-25 minutes in), take a moment to flip the potatoes. This promotes even roasting and ensures they get crispy on all sides.
- Once the potatoes are golden brown and crispy on the outside, and tender on the inside, they are ready. You can test this by poking them with a fork; they should slide in easily.
- Remove the potatoes from the oven and let them cool for a couple of minutes.
- Transfer the roasted potatoes to a serving dish.
With just a handful of ingredients and a few simple steps, you can create perfectly roasted potatoes that are sure to be a hit at any table. Whether served alongside a main course or as part of a larger spread, these potatoes offer both versatility and flavor. Enjoy!
Roasted potatoes with olive oil and salt FAQ:
Roast the potatoes for about 40-45 minutes at 425°F (220°C). Flip them halfway through (around 20-25 minutes) for even cooking.
They are ready when they are golden brown and crispy on the outside and tender inside. You can check doneness by poking them with a fork; it should slide in easily.
Yes, you can store leftover roasted potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven to restore crispiness.
Any type of potato can be used, but they should be cut into evenly sized chunks, roughly 1-2 inches, for uniform cooking.
You can substitute olive oil with other cooking oils like avocado oil or vegetable oil. Each will give a slightly different flavor.
Tips:
- Choose a starchy variety of potato like Russet or Yukon Gold for the best texture.
- Cut the potatoes into even pieces to ensure they cook evenly.
- Parboil the potato pieces for 5-10 minutes before roasting for an extra crispy exterior.
- Preheat your baking sheet in the oven to help the potatoes start crisping up as soon as they hit the hot surface.
- Turn the potatoes halfway through cooking to ensure they roast evenly on all sides.
- Add variations by seasoning with herbs like rosemary or thyme, or adding a sprinkle of garlic powder or paprika.
Nutrition per serving
8 ServingsCalories 160kcal
Protein 4.37g
Carbohydrates 36g
Fiber 4.47g
Sugar 1.75g
Fat 3.57g
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