I’ve been making this recipe for years and it’s always a hit. I love that it uses only  a few ingredients and comes together in less than 30 minutes. Plus, you can use any type of potato—regular or sweet, red or white—so it’s super versatile.

  • Author: Kim Nicholson



3 pounds small red or white potatoes

1/4 cup good olive oil

Salt and pepper to taste

2 tablespoons minced garlic (6 cloves)

2 tablespoons minced fresh parsley


Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Here are my tips for getting the most out of your roasted potatoes:

1) Pick potatoes that are similarly sized so they cook evenly and are done at the same time. Smaller potatoes equal less work because you only have to cut them in half (or smaller).

2) Cut the potatoes in half (or smaller) because having a straight edge on the pan makes them more crispy. If you’re not a garlic fan you can reduce the amount or leave it out entirely and use your favorite seasoning on the potatoes instead! Keep in mind that adding salt at the beginning will prevent your spuds from getting crispy, so if you don’t want to use garlic, add salt after roasting is complete.

3) Don’t overcrowd your baking sheet otherwise the roasted potatoes won’t crisp up as much!


Nutrition Facts
Serves 6
Amount Per Serving
Calories 242
% Daily Value*
Total Fat 9.6g 12%
Cholesterol 0mg 0%
Sodium 347.5mg 15%
Total Carbohydrate 36.9g 13%
Sugars 2.6g
Protein 4.1g 8%
Vitamin A1%Vitamin C26%

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