Side dishes at dinner are like the drummer in a band. They’re never center stage, but things just wouldn’t be the same without them. These crispy oven roasted potatoes are an often played side at our diner table.
These are so easy to prepare I almost can’t put them into recipe form. You just throw them together and voila… the rhythm for your meal is set. These were the backup for our Father’s Day meal this year. Slow cooker ribs were center stage, but the show wouldn’t be complete without some crispy oven roasted potatoes.
This is about the most versatile potato dish ever. It's yummy enough to pair with tenderloin, and easy enough to sidle up to fried chicken.
- 1-2 lbs red potatoes
- 2-4 tbsp olive oil
- 1 small onion roughly chopped
- 1-2 tsp garlic salt
- salt and pepper to taste
Half or quarter potatoes, depending on size, so they are about 1 inch cubes. Preheat oven to 450.
Place potaoes in a medium pot and cover with cool water. Salt water and bring it to a boil. Boil potatoes for about 10 minutes or until softened but still slightly firm.
Drain potatoes and place on cookie sheet along with onions. Drizzle with olive oil. Sprinkle with garlic salt, salt, and pepper.
Bake at 450 for 10-15 minutes turning over halfway through baking time. When they are golden and crispy on the outside and soft in the inside, they're done.
BBQ might take the main stage, and dessert is a perfect finale but these potatoes ought to be also. Do you have a go to side dish?