Simple Roasted Potatoes

Name: Simple Roasted Potatoes
Prep time: 15

5 out of 5 stars (based on 16 reviews)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

4 ingredients

A friend of mine who is a fan of the site and uses it all the time called me in a panic before a dinner party she was giving. How do I make roasted potatoes?...

3 pounds medium Yukon Gold, quartered, skin left on (remove skins for low-fiber)
2 to 3 tablespoons olive oil
6 garlic cloves in their skins (optional)
Salt and pepper, to taste

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Nutrition Facts

Calories

231 cals

Fat

6 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

41 g

Sugar

2 g

Fiber

5 g

Protein

5 g

Sodium

549 mg

Directions

Preheat the oven to 425 degrees. Place a baking sheet on a high shelf to heat while you parboil the potatoes
Drop the potatoes in salted boiling water and parboil for 5 minutes. Drain and let stand for 5 minutes to dry.
In a bowl, toss the potatoes together with olive oil, garlic cloves, and tip onto the heated baking sheet. Sprinkle with salt and pepper. Bake, turning the potatoes over once or twice, for 25 - 30 minutes or until golden brown.

Chef Tips

The crunch of roasted potatoes comes from the cut sides coming into contact with the hot surface of the baking sheet and browning, so be sure to turn the potatoes over so that they get toasty and crunchy all over, and not just on one side. For non-stick, lay a piece parchment paper on the hot baking sheet just before tipping the potatoes onto it.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society