We love a good protein at our house. On the barbecue, in the smoker, baked in the oven, pressure cooked in the Instant Pot, or even “fried” in the air fryer – protein is KING at our house. Still, the main dish needs sides to complete the meal. These crispy oven roasted potatoes are often served on the side with a salad and biscuits at our dinner table.
Oven Roasted Potatoes
Oven Roasted Potatoes
These are so easy to prepare you can barely put them into recipe form. You just throw them together and you have the perfect side for any meal!
- 2 lbs red potatoes
- 4 tbsp olive oil (extra virgin)
- 2 tsp garlic
- dash salt & pepper ((to taste))
- 2 whole carrots (chopped)
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Preheat oven to 450.
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Cut potatoes into 1 inch cubes.
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Place potatoes and carrots in a medium pot of cool salted water.
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Bring it to a boil.
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Boil potatoes for about 10 minutes or until slightly firm. I like to “stick a fork” in them and if the fork goes in with a slight yield they are perfect.
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Drain. Place potatoes on cookie sheet along with carrots and garlic.
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Drizzle with olive oil. Sprinkle with salt, and pepper.
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Bake at 450 for 10-15 minutes turning over halfway through baking time.
When they are golden brown & crispy on the outside and still soft in the inside, they are perfectly done oven roasted potatoes. Serve hot as a side with ANY protein and salad.
My kids are picky and do not like the baked carrots so I cook everything together and then remove the cooked carrots and save them for a stew or soup later in the week.
What is your favorite way to make potatoes? Roasted? Mashed? Baked? They are perfect no matter how you cook them so make sure and serve some tonight!
