Oven Roasted Potatoes
These oven roasted potatoes are perfectly seasoned and baked to make the ultimate side dish for any meal.
Servings: 6
Calories: 241kcal
Ingredients
- 3 pounds baby potatoes (yellow or red)
- 3 tbsp extra virgin olive oil
- 2 tsp garlic powder
- ½ tsp dried thyme
- ½ tsp ground paprika
- ½ tsp salt
- ½ tsp cracked black pepper
- 1 tbsp fresh minced parsley
- 1 tbsp fresh minced basil
Instructions
- Preheat the oven to 425F.
- Cut baby potatoes into halves. Place in a large bowl.
- Pour olive oil over potatoes and toss well to coat.
- Sprinkle all spices over potatoes and toss well to evenly coat.
- Line a baking sheet with aluminum foil. Lay potatoes in a single layer on a baking sheet.
- Bake for 25 minutes, stirring halfway through.
- Serve hot.
Notes
Storage:
Store leftovers in a sealed food storage container in the fridge for 3-4 days. To reheat, you can toss them in a pan with a bit of olive oil on the stovetop, I find this keeps them crispier. You can also pop them in the microwave. I love to serve these as breakfast potatoes the day after making them for dinner!
Nutrition
Calories: 241kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 209mg | Potassium: 978mg | Fiber: 5g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 46mg | Calcium: 32mg | Iron: 2mg