This simple oven roasted red potatoes recipe is made by tossing the cut red potatoes with olive oil, garlic seasoning salt, and pepper. That's it. Perfection. They are a great side dish, freeze well, and go great as leftovers in scrambled eggs the next morning.
Preheat the oven to 425 degrees. Gather up your ingredients.
Slice up the potatoes into 1" pieces and put them in a large baggie. In a small bowl, whisk together the olive oil, garlic salt, and pepper. Pour the mixture into the baggie and squish it all around, making sure you are covering all the parts of the potatoes.
Line a baking sheet with nonstick aluminum foil and add the potatoes to the baking sheet. Just the potatoes now, don't pour any extra olive oil mixture on there, you just want what's on the potatoes. Be sure to separate the potatoes so they aren't touching. You want them to crisp up, not steam next to each other.
Bake the potatoes for 30 minutes. Now take them out and turn them over. Expose the caramelized side and put a non-caramelized side down onto the pan. Place the pan back into the oven and cook for an additional 15 minutes.Print
Oven Roasted Red Potatoes
3 large red potatoes
1 tablespoon olive oil
2 teaspoon garlic salt
½ teaspoon black pepper
Preheat the oven to 425 degrees.
Line a baking sheet with non-stick aluminum foil (or spray regular foil with non-stick spray)
Wash and cut red potatoes into 1" pieces
Place the potatoes into a large baggie
In a small bowl, whisk together olive oil, garlic salt, and pepper
Pour the mixture into the baggie
Mix potatoes well in baggie, ensuring all sides are covered
Place potatoes onto baking sheet and roast for 30 minutes
(Be sure not to add any extra olive oil, just put the potatoes onto the baking sheet)
After 30 minutes, turn potatoes
Cook for another 10-15 minutes