Oven Roasted Potatoes

Oven roasted potatoes prepared with just five basic ingredients is a super healthy, simple and completely delicious recipe! A perfect accompaniment to almost any dish — soup, pasta, salads or breads. Oven Roasted Potatoes

This easy – peasy oven roasted potatoes are perfect for dinner or lunch. It’s a simple recipe that comes together in 30-35 minutes and will perk up your regular meal. They are the perfect companion to grilled meats, pasta, soup and is a simple side dish for any potluck party. 

I call is a one pot meal. Take a big bowl, add ingredients for dressing, toss in the potatoes and bake. Super easy to put together, truly delicious and looks very impressive as a snack when served with toothpicks. Believe me your guest will not be able take their eyes off these yummy potatoes. 

So, for your next party or dinner, include these oven roasted potatoes in your menu, sit back and watch them disappear! 😉Oven Roasted Potatoes

Now, onto the recipe!

Small baby potatoes are tossed with 5 basic ingredients – fresh garlic, chopped parsley and flavored with salt and pepper for extra flavor. This recipe can be made vegan too. Simply skip the cheese and continue with rest of the ingredients. Few tips to follow- 

  • ✔ Evenly slice your potatoes. This way potatoes will be baked in desired time.
  • ✔ To peel or not to peel baby potatoes is entirely up to you. Just a note that potato skin adds nutrients and extra crunch.
  • ✔ If using big potatoes, peel them as their skin is thicker compared to baby potatoes. Cut them in cubes so that they are evenly toasted.
  • ✔ Substitute for Parsley – fresh cilantro leaves. 

Oven Roasted Potatoes

Bake potatoes for 30-35 minutes or until crispy and brown. These baby potatoes turned out just the way I like them. Crispy on the edges and so soft and creamy in the middle – perfectly baked and tastes so much better. This recipe adds a whole new dimension to baby potatoes. Works great on sweet potatoes too!

What makes this dish great?

Combination of olive oil and fresh herbs.  The duo together make this dish a healthier choice and less fattening! A gluten free and vegetarian recipe to suit your potluck dinners,or family reunions. 
Oven Roasted Potatoes

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Oven Roasted Potatoes
Votes: 11
Rating: 4.64
You:
Rate this recipe!
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Oven roasted potatoes prepared with just five basic ingredients is a super healthy, simple and completely delicious recipe! A perfect accompaniment to almost any dish — soup, pasta, salads or breads.
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
35 MINUTES
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
35 MINUTES
Oven Roasted Potatoes
Votes: 11
Rating: 4.64
You:
Rate this recipe!
Print Recipe
Oven roasted potatoes prepared with just five basic ingredients is a super healthy, simple and completely delicious recipe! A perfect accompaniment to almost any dish — soup, pasta, salads or breads.
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
35 MINUTES
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
35 MINUTES
INGREDIENTS
  • 20-30 pieces of Baby potatoes
  • 3 tablespoon Olive oil
  • 2 tablespoon Parmesan cheese (optional)
  • 2 tablespoon Chopped Parsley/Cilantro
  • 1 tablespoon Coarsely crushed Black Pepper
  • 2 cloves of Crushed Garlic
  • Salt to taste
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients.
  2. Wash and clean baby potatoes. Preheat the oven @ 425 degree F.
  3. Evenly slice them...
  4. Toss all the ingredients in a big bowl.
  5. Whisk and the dressing is ready.
  6. Add potatoes to this bowl...
  7. Mix, mix and mix, till all the potatoes are smeared in this dressing.
  8. All coated and ready for baking.
  9. Transfer them onto a baking tray.
  10. Spread them in a single layer.
  11. Bake them in the preheated oven for 30-35 minutes or until crispy and toasty.
  12. Remove from oven and serve immediately.
  13. A great accompaniment to any salad or pasta dinner.
  14. Or enjoy it as is like a evening snack.
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24 Responses

  1. Beverly Murphy says:

    Wonder how chopped basil would be instead of parsley. Sound delicious. Going to try these with pork tenderloin. Yummmmm!

  2. Dr.Maya Rao says:

    Thanks for the super recipe Ruchi. I tried it in my ‘air frier’ ,and everybody was asking for more. For a little change, I added some crushed mint (pudeena) leaves instead of parsley, and it came out well, with a very pleasant flavour.

  3. Anita says:

    I usually make them with soups. We add rosemary rather than cilantro. When we make for Indian gathering we sprinkle chaat masala while serving.

  4. Johnny says:

    We make these all the time.
    Adding a tbsp of flour to the oil makes these even crispier, and a tsp of red chilli flakes adds a nice kick if you want a bit of spice.

  5. jaya says:

    can we bake this in microwave.if so for how many minutes.

  6. Valerie says:

    Absolutely amazing recipe and display… Hats off…. Looks and taste so so so great. I could sit down with a whole bowl of them! Admire your way of cooking.

    • RK says:

      Totally agree Valerie! These potatoes are so addicting that even I can do the same. Glad to hear that you liked the recipe. Thanks for stopping by and keep checking back for more. 🙂

  7. Jessi says:

    These are simple and absolutely delicious, loved the flavor. So crispy and loaded with flavor. Add some more cheese and they had a crunchy top.Next time I’ll double the recipe because my family loved them so much that I didn’t had enough left for second serving.

  8. Love from Brazil says:

    This recipe was awesome and so easy to do. Amazingly Tasty and my family couldn’t stop eating them! I loved the flavor. Great recipe! While baking the full house was filled with delicious smell of potatoes. !Yaaay. Definitely a winner and Will be using this again!

    • RK says:

      Thanks for your feedback! Glad to hear that you and your family enjoyed this yummy potatoes, they are my family favorite too. 🙂

  9. Paula says:

    Good recipe for beginning cooks like me who are unsure of how to actually bake a potato.These came out perfect! My only change was I cut the potatoes into long strips and they were crispy and crunchy. Thanks for sharing.

    • RK says:

      You are welcome Paula! I bet the long strips of potatoes must have tasted super yum. Thanks for giving me a great idea and thanks for stopping by!!

  10. Renato says:

    Wow, what a recipe. This is so easy and so tasty! In the last 10 mintues, I broiled them to get extra crispy layer on the outside, soft on the inside. Thanks for sharing

  11. Mamta Sharma says:

    Made this yesterday and were a success. Thanks Ruchi.

  12. Tanya Anannd says:

    Liked it very much.It can be eaten as snack or as a meal with chapati.

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