Oven Roasted Potatoes
- SERVES
- 6
- COOK TIME
- 50 Min
Sometimes there's nothing better than an "oldie but goodie" like a classic potato side dish. And this recipe for Oven Roasted Potatoes sure hits the mark. Just coat some red potatoes with a little oil and your favorite seasonings for roasted potatoes that will wow your crowd every time. Whether you pair these easy oven roasted potatoes with a hearty roast, a light fish dish, or something else tasty, they're sure to be the perfect, versatile accompaniment.
What You'll Need
- 1 cup vegetable oil
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 1/2 pounds red-skinned potatoes, washed and cut into 1-inch chunks (about 6 to 7 potatoes)
What to Do
- Preheat oven to 400 degrees F.
- In a large bowl, combine all ingredients except potatoes. Toss potatoes in mixture, coating evenly.
- Place on a baking sheet and bake 50 to 60 minutes, until crisp and golden.
Notes
- Our oven roasted potatoes can be served as a side dish with dinner or next to your omelette for breakfast. They're good for anytime!
- Looking for some quick roasted potatoes? Try our Roasted Party Potatoes! Hungry for some crispy roasted potatoes? Don't miss our French Roasted Potatoes! Searching for a simple herb roasted potatoes recipe? You'll love our Rosemary Roasted Potatoes!
- Plus, if you loved this potato side dish recipe, be sure to check out our Lyonnaise Potatoes!
- Looking for more hearty potato side dish recipes? Then don't miss our collection of 15 Easy Potato Recipes.
Whether you like roasted potatoes, mashed potatoes, or even potato soup, you've gotta check out this free eCookbook: Quick & Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes & More.
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 459
- Calories from Fat 330
- Total Fat 37g 56 %
- Saturated Fat 4.8g 24 %
- Trans Fat 0.1g 0 %
- Protein 3.8g 8 %
- Amount Per Serving % Daily Value *
- Cholesterol 0.0mg 0 %
- Sodium 810mg 34 %
- Total Carbohydrates 31g 10 %
- Dietary Fiber 3.6g 14 %
- Sugars 2.6g 0 %
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veggievick 6763809
Sep 23, 2016
MMMMM MMMMMM. MMMMMM! I made these potatoes for dinner and they were outstanding!! Crispy and delicious! I did cut d own on the oil to only one half a cup, and think that next time I'll only use one fourth cup. These are a real keeper, thouh, and so easy.
cbmcmillion 796876 0
May 21, 2015
Why does the Oven Roasted Potatoes take a whole cup of vegetable oil for this recipe to coat the "taters" with?
cbmcmillion 796876 0
May 21, 2015
L.Liberty101 said she cut the oil back to l/2 cup. So why not?
Tetrismo
Apr 14, 2017
I've been making Oven Roasted Potatoes for years I only use - tablespoons of oil After the potatoes are peeled and cut up and rinsed I pat the potatoes dry with a paper towel then I toss them with the other ingredience wet potatoes don't mix well oil and this way the potatoes pick up more of the flavor from the seasonings and oil mixture If you have a well seasoned baking stone this recipe is a good time to use your stone I have one shaped like a cookie sheet and i leave it in the oven at all times I preheat the oven with the stone in place and then dump the seasoned potatoes right on to the hot stone You will hear a little sizzle Then I drizzle any left behind oil mixture on to the potatoes and bake as directed And like others have said Do Not…Read More Over Bake
Mervau
Apr 27, 2015
Good side dish but dont over cook. Good flavor as is but I added spice for our taste.
LLliberty101
Apr 04, 2015
These were very tasty and roasted to perfection. I did cut back on the oil to half a cup. I had a few russets I had left and no matter what potatoes you use, it was mmmmm soooooooo good )
deewigley 8886034
Sep 18, 2014
I cut back on the oil to half a cup. Was really good and easy.. will make again.
wandalb 9880870
Sep 15, 2014
HOW OLD ARE THESE PEOPLE THAT CAN NOT READ A RECIPE? I DO NOT GET IT
hamptondsl 5711278
Nov 15, 2013
Great side dish for small and large gatherings. A definite hit with all ages.
mr obnauseous
Oct 27, 2013
I also added a 1/4 t. cayenne pepper. The next time I make this, I will cut the oil to about 1/4 c. oil. That was just too much as the potatoes were swimming in it. Other than that, it's a good recipe.
patscullion 665971 7
Sep 27, 2013
please print nutritional facts as nothing ruins dinner more than diabetics having to try to figure out how many carbs they are eating before taking their insulin. thanx
Festie1
Oct 16, 2013
I am also diabetic. Get an education! You can figure out how many carbs you are going to eat. Those of us that use Mr Food are really tired of these comments.
grannyblu
Feb 06, 2014
When you read this recipe potatoes and one cup of oil you KNOW this recipe is NOT for you This website does have a special diabetic section you should check it out
jamiesway 5794490
Jun 08, 2012
This recipe is NOT worth the paper it's written upon! Too much grease, garlic is overpowering, and overall it just doesn't taste very good. Mr. Food, this one doesn't live up to your good standards.
Festie1
Oct 16, 2013
I am always amazed at people that can't figure out how to adjust recipes. If you don't like so much oil, don't us so much! Just that simple. Use just enough to coat the potatoe cubes, like I intend to do.
eileen 0201363
Jan 29, 2014
It's nice to know how people adjust these recipes, but for those of us thinking about trying the recipe, it's nice to read comments, good and bad, from those who have actually followed the recipe. Thanks.
TenorsMom
Dec 04, 2011
For easier clean-up, put all ingredients, except potatoes, in a large zip-lock bag to mix. Then add the potatoes to coat. And, yes, this recipe is awesome with the dry Hidden Valley Ranch Dressing mix! Been doing it for years and I always get rave reviews!
TenorsMom
Nov 09, 2011
Try this recipe omitting the salt and paprika, replacing them with a packet of Hidden Valley Ranch Dips and Dressing Mix. It is awesome and I always get compliments.
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