Oven Roasted Potatoes Recipe

I made this and used only the olive oil , garlic, basil, parsley, red pepper flakes, salt and pepper and it was AMAZING!!! I also baked it at 350 for about 50 mins, and the potatoes were perfect, not too mushy, not too crunchy. Delicious!

Fantastic recipe! I doubled the recipe with no problems. I did microwave the potatoes (in their jackets) to reduce cooking time. Skip the peeling! The skin adds nutrients and interest!

Delicious and easy. I make these all of the time, but have started to use only a few spices and herbs - at this point, I feel the outcome is best when only garlic powder, salt, ground black pepper and chili powder is used. Sometimes I'll add some rosemary, but most times I do not. Thanks - love these!!!

Use Yukon potatoes cut in 8ths or new/reds cut in 1/4s. Put in lg plastic bag with oil. Add salt and BLACK pepper. Forget the herbs-they conflict. Add 2T dried rosemary, the garlic--more if you like-- thats it salt, pepper, garlic, rosemary. Shake the bag and let it sit on the counter for no more than 10 min shaking occasionally . If desired subsitute basil for the rosemary. Then bake., You get the idea. Keep it simple

Mmmmmm just out of the oven! DON'T USE ZIPLOCKS THEY END UP AS TRASH IN THE OCEAN. JEEEEZ stir the spices around with the potatoes then add the oil. GIVE A HOOT DON'T POLLUTE!!! :)

Good but this needed a little tweaking. The potatoes took longer than 20-30 minutes to cook through, nearly 45 minutes. Also, at 475, the outsides ended up burnt before cooked through. To fix this, I dropped the temperature to 425, covered the pan with foil for the first 20 minutes then removed. The steam from the potatoes helps them cook through without burning.

Am having fun with this recipe. I'm an inexperienced foot-dragging sort of cook so recipe play is something new. Have made it four times, making slight changes each go-round. 475 was too high in my oven, causing pieces on the sides of the pan to burn a bit, so I reduced it to 425 and increased the cooking time from 20/30 to 40 minutes. Have used all the spices with each attempt, subbing garlic powder for minced garlic a couple times, deciding the bottled minced garlic was as good, not better. The red pepper flakes made it too spicy for husband so I left them out altogether and added ordinary ground pepper to my serving. The fun part came from adding big pieces of one each green, yellow and orange bell peppers, one cabana pepper and a large sweet onion. The fourth time I reduced the potatoes to about three, thereby changing up the proportion of potatoes to veggies so reduce starch. One time I added cherry tomatoes I had on hand. At my cooking time/temp the peppers and onion are softer than some folks might prefer but the potatoes are cooked through. Really dislike half-cooked potatoes. Doubled the oil and spices to accommodate the veggies. There was too much bulk for a cookie sheet but my giant lasagna pan with 5" sides worked perfectly. The potatoes wanted to stick and burn, despite interim stirring. Lining with foil, sprayed with cooking oil made cleanup easier. On the 4th attempt I added a couple cups of large white mushrooms, just washed and halved. Didn't know

Been making it for years except I toss the cubed potatoes with the dry herbs first, let it stand for at least 20 minutes then add and toss with olive oil. On the side I saute yellow onions and green peppers and toss with the potatoes after they come out of the oven. I've also added diced ham chunks of Italian sweet sausage (hot is good too ) on occasion. Those wonderful, versatile potatoes! Yum.

This recipe is very versatile. I’ve used it many times, always adding whatever herbs and spices are complimentary to the main dish for the evening. Couple of tips. One is that after taking the potatoes out of the oven, if you put them on a cooling rack for about 5 minutes, they will not get soggy. Also, I like my potatoes crispy so will usually bake them a bit longer. Just watch for the amount of done ness that you prefer.

So easy and delicious, but takes time, probably because I made a 5 lb bag of potatoes in a larger Roasting pan and adjusted the amount of ingredients accordingly. Also added Thyme and Rosemary- you can add any spices you prefer. When adding liquid also added 10 garlic cloves halved. Excellent dish!!! Family and friends loved it.

These were so tasty, even my kids said this recipe "is a keeper." I reduced the red pepper flakes (I used crushed red pepper) to 1/4 tsp because we are wimps when it comes to spicy food. The pan was hard to clean so I will use foil next time.

Good, but after following the recipe the potatoes weren’t tender and too spicy (without a name to justify the level of heat). Next time I’ll follow the advice of others and bake longer and likely reduce/eliminate the pepper flakes.

I've made similar potato dishes, but this was by far the best. Flavor was amazing, and the potatoes were nice and crispy. I'm making them again tonight!

Very easy to make. I didn't have marjoram, but otherwise stuck to the recipe. We had leftovers for the next day, which reheated beautifully!

Thank you for this recipe. When I first looked at the recipe I thought it seemed like a lot of herbs but I made it as directed and cut the potatoes in 1.5” cubes. I’m not sorry I followed the recipe. These were delicious. I cooked them on parchment at the directed temperature which made them nice and crispy on the outside and perfect on the inside. I didn’t think there was a need to parboil. If you want them less crispy and dry cut them bigger which crisps the outside but leaves them soft on the inside. This is a keeper.

I liked the seasoning mix of these potatoes. They turned out flavorful but needed a bit more salt. I baked them in a 9x13 casserole dish for 25 minutes. They came out pretty soft but not crispy. Next time I make these I will use a sheet pan with parchment paper.

Tasty and easy 😉

Wow! I Didn't think I would like these as much as I do. I only used half of the red pepper flakes (and was glad I did) but did use the full amount of all the other spices and seasonings. I used petite potatoes, diced and baked them at 425. They were perfect in 30 minutes. I do agree that if you want them super crispy, a higher bake temperature is the way to go, but I loved them as they were.

Quick, easy, and crazy tasty every time.

mnmm mnbjkhj