Roasted potatoes are an easy side dish that goes with pretty much any meal! These roasted potatoes are lovely on weeknights and perfect for the holidays. The bottom line, you can’t go wrong with them. Feel free to add your own spin with different spices.
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Oven Roasted PotatoesPrint Pin Rate
- 8-10 small potatoes-I like to use a mix of red and Yukon golds
- 1/4 cup (60 ml) olive oil
- 3 garlic cloves crushed or 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 very generous teaspoon Dijon mustard
- *Optional* 3 tablespoons chopped fresh herbs (rosemary, parsley, thyme, basil)
- salt and pepper to taste
- Scrub the potatoes clean and remove any small black spots.
- Transfer the potatoes to a saucepan and cover them with cold water.
- Bring to a boil, then reduce to a simmer.
- Begin checking the potatoes after around 5 minutes of simmering; most potatoes will be done in 10 to 20 minutes. The potatoes are done when they are tender all the way through. You can test this by poking the potato with a fork. If it slides all the way easily to the center, the potatoes are done.
- Drain and let the potatoes cool for about an hour.
- Preheat the oven to 350°F/180°C.
- Slice the potatoes into even chunks without peeling off the skin about 2- inches (5 cm) .
- Toss with olive oil, crushed garlic, paprika, mustard, herbs, salt, and pepper.
- Arrange the potatoes in an even layer on a baking sheet covered with parchment paper.
- Roast for 30 to 45 minutes, stirring halfway, until the potatoes are deeply golden. Serve warm or at room temperature!