My Favorite Roasted Potatoes
Update (10/19/14): I have been making these a lot with yellow potatoes and am loving them this way- they really hold their shape and don't break down as easy. I have also not melted the butter first but thrown it cut up into the pan with the potatoes and other ingredients- just making sure to stir the potatoes in the oven as it melts. This has seemed to work great.
Yields- 4 side dish sized servings, can easily be halved or doubled
Ingredients
- 2 Lbs of white or yellow potatoes peeled or unpeeled, cut into 1/2 inch pieces. (Sometimes russet potatoes work o.k. but tend not to hold their shape as well)
- 2 Tbsp melted butter
- 2 Tbsp olive oil
- 2 tsp dried parsley
- 1 tsp paprika smoked paprika is really good here
- 1/2 tsp salt
- 1/4 to 1/2 tsp of freshly ground black pepper to taste
- 1/4 tsp of garlic powder or cut up several garlic cloves and mix in
Instructions
- Preheat oven to 425°F. Place potatoes in a 9 x 13 pan.
- Pour melted butter and olive oil over potatoes and add the remaining ingredients. Stir together until potatoes are evenly coated.
- Place in oven and and bake, stirring every 15 minutes (so they evenly crisp and don't stick to pan), until potatoes are tender and starting to brown in spots and get crispy. This will take about 45-55 min.
Notes
They can be cooked at a lower temp if you are cooking other food that requires a lower temp. You just may have to cook longer or you may have to turn up the oven temp at the end to crisp them up a bit. (They are great not crispy too!)