I love roasting potatoes, and veggies in the oven. It’s a great way to meal prep a little extra to have through the week. It takes minimal prep time and the oven does all the work! I like to leave the skins on, you can also peel the potatoes if you prefer. These are great as is, or you can whip these into mashed potatoes also!
Yield: 4-6 servings
10 small to medium red, yellow, or purple potatoes, or 3-4 large russets
1 tsp. salt
1 tap. pepper
2 tsp. paprika
2-3 tbsp. olive oil
Pre heat the oven to 325*F.
Wash potatoes, peel if you don’t want the skins, and pat dry.
If using smaller potatoes, cut into quarters, or large dice for bigger potatoes.
Have a baking pan ready and line with foil so clean up is easier.
In a medium bowl drizzle 2-3 tbsp. of olive oil over the potatoes, add the salt, pepper, paprika, and mix until well covered.
Spread the potatoes in a single layer on the baking sheet, and bake in the oven 45-60 minutes until the potatoes are fork tender and a little browned. Half-way through baking stir potatoes so they evenly brown on all sides.
Let cool 5 minutes and enjoy!
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!