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Homemade Oven Roasted Potatoes photo

Oven Roasted Potatoes

These Oven Roasted Potatoes are golden, crispy, and bursting with flavor! Perfectly seasoned, they elevate any meal!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes:
  • 2 pounds small potatoes halved or quartered for optimal roasting
  • Extra-virgin olive oil for drizzling
  • Sea salt and freshly ground black pepper to enhance the natural flavors
  • Finely chopped fresh parsley for garnish
For the Dressing:
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon lemon zest provides a bright, zesty flavor
  • 2 tablespoons fresh lemon juice adds acidity and freshness
  • 1 teaspoon Dijon mustard for a hint of tanginess
  • 2 cloves garlic minced
  • 1 tablespoon minced fresh rosemary or thyme adds herbaceous notes
  • ½ teaspoon red pepper flakes optional, for a touch of heat
  • ½ teaspoon sea salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Large mixing bowl
  • Roasting pan or baking sheet
  • Spatula or wooden spoon
  • Sharp knife
  • Measuring spoons

Method
 

Cooking Instructions:
  1. Step 1: Preheat Your Oven
    Start by preheating your oven to 425°F (220°C). A hot oven is essential for achieving that golden crispiness.
  2. Step 2: Prepare the Potatoes
    Wash and scrub your small potatoes thoroughly to remove any dirt. Cut them in halves or quarters, depending on their size. Uniform sizes ensure even cooking.
  3. Step 3: Season the Potatoes
    In a large mixing bowl, toss the halved or quartered potatoes with a generous drizzle of extra-virgin olive oil, sea salt, and freshly ground black pepper. Make sure every piece is well-coated.
  4. Step 4: Arrange on Baking Sheet
    Spread the seasoned potatoes out in a single layer on your roasting pan or baking sheet. Make sure they have enough space to roast without overcrowding, which can lead to steaming instead of roasting.
  5. Step 5: Roast the Potatoes
    Place the baking sheet in the preheated oven and roast the potatoes for about 30-35 minutes. Halfway through, give them a good toss with a spatula to ensure even browning.
  6. Step 6: Prepare the Dressing
    While the potatoes are roasting, whisk together the extra-virgin olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, minced rosemary or thyme, red pepper flakes, sea salt, and freshly ground black pepper in a small bowl.
  7. Step 7: Combine and Serve
    Once the potatoes are golden and crispy, remove them from the oven. Drizzle the prepared dressing over the hot potatoes and toss gently to combine. Garnish with finely chopped fresh parsley before serving.

Notes

  • For extra crispiness, soak the cut potatoes in cold water for 30 minutes before roasting.
  • Use a mix of different types of potatoes for a variety of textures and flavors.
  • Add other vegetables, like carrots or bell peppers, to the roasting pan for a colorful medley.