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Best Ever Oven Roasted Potatoes

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  • 5 russet potatoes, or 2 1/2 pounds red-skinned potatoes, scrubbed and cut into 3/4-inch chunks
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon seasoned salt
  • Pepper, to taste

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These potatoes turn out golden brown, crispy, and full of flavor each and every time.  Sure to become a staple in your cooking repertoire.  Adapted from Rachael Ray.

Directions:


Preheat oven to its highest temperature on the “Bake” setting. Lightly spray a large rimmed baking sheet with non-stick spray. Cut potatoes and place on the sheet. Coat potatoes with extra-virgin olive oil, dried herbs, seasoning salt, and pepper. Using clean hands, gently mix potatoes then spread to the corners of the baking sheet. Cook in very hot oven 20 - 24 minutes. Turn potatoes once with a spatula, half way in the cooking process. Serve potatoes hot from the oven.

Variation: This recipe also works well using sweet potatoes.

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Best Ever Oven Roasted Potatoes

Best Ever Oven Roasted Potatoes

  • 5 russet potatoes, or 2 1/2 pounds red-skinned potatoes, scrubbed and cut into 3/4-inch chunks
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon seasoned salt
  • Pepper, to taste

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