Buy Now → Roasted Potatoes
Simple roasted potatoes made with fingerling or red new potatoes, olive oil, kosher salt, and cracked pepper, baked until golden brown and fork-tender.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
2 pounds fingerling potatoes or small red potatoes
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Optional Seasonings
1 clove garlic, finely minced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
Instructions
Prep
- Heat the oven to 425°F.
- Line a rimmed baking sheet with aluminum foil and place it in the oven while it preheats. Heating the pan first helps the potatoes brown and reduces sticking.
- If using larger red potatoes, cut them into evenly sized pieces. Leave fingerling potatoes whole or halve any that are especially large.
Assemble
- Place the potatoes in a large mixing bowl or a large resealable plastic bag.
- Add the olive oil, salt, pepper, and any optional herbs or garlic.
- Toss until every potato is evenly coated with the seasoning mixture.
Cook
- Carefully remove the hot baking sheet from the oven.
- Spread the seasoned potatoes across the pan in a single layer, leaving a little space between them for even browning.
- Roast for 35 to 45 minutes, turning once about halfway through cooking.
- Continue roasting until the potatoes are golden brown on the outside and easily pierced with a fork.
••Serve immediately.
Notes
- Yukon Gold or baby yellow potatoes are excellent substitutes if fingerling or red potatoes aren't available.
- Fresh herbs provide the best flavor, but dried rosemary or thyme can be used in smaller amounts.
- Sprinkle with grated Parmesan cheese or chopped fresh parsley just before serving for extra flavor.
- These roasted potatoes pair well with grilled steak, roasted chicken, pork chops, meatloaf, seafood, or eggs for breakfast.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 400°F oven or in an air fryer until hot and crisp.
- Freeze cooled potatoes in a freezer-safe container for up to 2 months. Reheat directly from frozen in a 425°F oven until heated through and crispy.
Find it online: https://jennifercooks.com/roasted-potatoes/