Description
These easy roasted potatoes are tender, crispy, and buttery. They make the perfect side dish to any protein, or meal, they are great for breakfast, or even special enough to include on a holiday table! Plus, they are easy to make, 30 minutes, 1 pan, 5 ingredients!
Ingredients
- 1 1/2 pounds (or 4 cups) yukon gold, or red potatoes, cut into 1 inch chunks
- 2 tablespoons avocado oil, or other high smoke point oil, such as grapeseed oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- optional: 1 tablespoons fresh rosemary, chopped (and/or fresh thyme)
- 1.5 tablespoons butter, cut into small pieces
For garnish (optional)
- fresh parsley, chopped
Instructions
- Preheat oven – Arrange your oven racks so that there is an oven rack very close to the heat source. Preheat your oven to 450 degrees Fahrenheit. If you have a convection oven option, use that setting, it helps to distribute the heat better – but, it is not essential.
- Prepare the potatoes – Cut the potatoes into 1 inch pieces and place them onto the baking sheet. Add the avocado oil, kosher salt, pepper, and fresh rosemary (if using) and use tongs, or your hands, to toss the potatoes until they are all coated in the oil and the seasonings. Arrange the potatoes in an even layer on the baking sheet, making sure none of them are crowded, or on top of each other.
- Add the butter – cut the butter into small cubes and scatter the butter onto the baking sheet, placing some pieces on top of the of potatoes. The butter really adds a lovely rich flavor to the potatoes.
- Roast – Roast the potatoes on a the oven rack that is closest to the heat source and bake for 15 to 20 minutes, or until the potatoes are fork tender, and crispy on the bottom side. I like to sprinkle with a little extra kosher salt once they come out of the oven.
- To serve – Transfer the warm potatoes to plates, or a serving bowl. Sprinkle with fresh parsley for a garnish, if desired. Enjoy the potatoes warm. You can serve the potatoes with eggs over easy (our fave), or alongside any entrée, or protein you like. They would make a great side dish on Holiday tables as well.
- To store leftovers – Allow the potatoes to cool down completely, then transfer them into an air tight container – store in the fridge. They will keep for up to 1 week. See notes for directions on how to re-heat the potatoes.
Notes
optional spices – Sometimes we enjoy adding some spices to the potatoes. You can get creative, but I like to add 1 teaspoon smoked paprika, 1/4 teaspoon cumin, and 3/4 teaspoon garlic powder. The spices will burn if you add them at the beginning of cooking, so I toss the seasoning mixture onto the potatoes once they are done cooking – then I place them back into the oven for 1 to 2 minutes, just to enhance the flavor of the spices.
Vegan and dairy free – To make these potatoes vegan/dairy free, you can either use vegan butter. Or, omit the butter and use 1.5 tablespoons of extra oil in it’s place.
Directions for re-heating leftover potatoes – I like to re-heat the potatoes in a cast iron skillet, or stainless steal skillet with a little butter. Heat them on medium high heat until they are warmed through and a little extra crispy. Honestly, they re-heat like a dream.
