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Roasted Red Potatoes

Roasted red potatoes are tossed with olive oil and seasonings, then baked until browned and fork-tender. Turning them halfway through helps the pieces roast evenly on a large rimmed baking sheet.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb red potatoes scrubbed and cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Toss the potatoes with the olive oil, salt, pepper, and garlic powder in a large bowl until evenly coated.
  3. Spread the potatoes in a single layer on a large rimmed baking sheet and roast for 35 to 45 minutes, turning them halfway through, until browned and fork-tender.

Notes

For even browning, spread the potatoes in a single layer without crowding the baking sheet. Refrigerate leftovers for up to 4 days; freezer storage is also suitable. Avocado oil can replace the olive oil if desired.