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Amazing Oven Roasted Potatoes

Amazing Oven Roasted Potatoes

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Shan~Jam

With these potatoes, you wont miss the loads of oil in regular fried potatoes. Golden on the outside, tender on the inside.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 554 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Rinse and dry potatoes with a paper towel and transfer to a large bowl. Add olive oil, seasoned salt, salt, and black pepper; mix well. Spread potatoes on a baking sheet.
  3. Bake in preheated oven for 30 minutes, turning potatoes occasionally. Continue baking until potatoes are tender and golden brown, about 30 minutes more.
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Reviews

bswholey
40
2/12/2013

I want to know how to make the potatoes in the picture. That looks amazing. Do you cut them almost all the way through and then roast them? I have been making oven roasted potatoes for years and love them. I vary the seasonings to change them up.

Jharmon27
36
8/25/2012

I was looking for a lighter potato recipe and this turned out nice! I added a little less salt then called for, and added some dried rosemary for a little extra flavor. I had to add a little more olive oil halfway through cooking so they didn't get too dried out, but they ended up delicious! Easy, healthy side dish!

Ellen Dorothy
17
7/16/2013

The potatoes in the picture look like http://allrecipes.com/recipe/roasted-fan-shaped-potatoes/detail.aspx, which I've had in my recipe box for years. To make the fan effect, I've found the easiest way is to scrub and peel (or not peel!) a baking potato, then line up the potato parallel between two wooden spoons and cut them thinly until the knife is stopped by the wooden spoons from cutting through the bottom of the potato. It's easy and it looks pretty cool. As for this recipe, it works very well, I'm making it for supper tonight, in fact. I add fresh or dried rosemary to the olive oil, though, then every 15 minutes I pull them out and give them a stir. Usually they're done after 45 minutes.