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Oven Roasted Potatoes

November 8, 2015
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Instead of mashing your next potato, try this easy and tasty way to roast ’em! Roasted potatoes go well with just about any dish, but I like to serve them in place of french fries (in this case with a grilled burger and corn on the cob.) This seasoning mix is my favorite after trying several combinations. You can also just use olive oil and a dry packet of ranch dressing mix (like my sister does). Equally yummy!

Ingredients:
4 cups diced potato (about 4 large baking potatoes–also works well with red skin potatoes)
2 Tablespoons extra virgin olive oil
1/2 teaspoon dried Italian herb mix
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon Lawry’s Seasoning salt
Fresh ground black pepper, to taste (I like lots!)

Directions:

  • Pre-heat oven to 425 degrees F.
  • Scrub potatoes clean, leaving skins on.
  • Dice potatoes into 1/2-inch chunks, ensuring pieces are about same size
  • Spray cookie sheet with Pam cooking spray. Pile potatoes onto cookie sheet.
  • Add olive oil and all seasonings to potatoes.
  • Using hands, mix well, until potatoes are evenly covered with oil and seasoning.
  • Spread seasoned potatoes out on cookie sheet, and avoid over-crowding the pan.
  • Bake in hot oven for 15 minutes.
  • Using a metal spatula, scrape and turn potatoes in pan for even cooking.
  • Return to oven and bake an additional 5-10 minutes, until golden brown. Serve hot.
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