Wash and dry the potatoes. Cut into halves or quarters, so that each potato chunk is about 1 to 1½-inches. In a large mixing bowl, or right on a sheet pan, toss the potatoes with olive oil and salt and pepper.
Spread the potatoes out evenly onto a rimmed sheet pan, being sure to leave space in between the potatoes, so that the potatoes can evenly roast.
Place potatoes in the oven and roast for 15 minutes. Remove potatoes from the oven and flip. Return potatoes to oven and roast for another 15-20 minutes, or until potatoes are browned and tender.
Serve.
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Notes
Storage: Allow Potatoes to cool and then store leftovers in a sealed container in the refrigerator for up to 5 days. To reheat, it is best to reheat in a 400-degree oven for 10-15 minutes, or until potatoes are warmed through.Potatoes: While this recipe is intended for red potatoes, the method works well with any type of potato. The cooking time may vary slightly, so keep an eye on the potatoes to watch for when they become fork-tender.Salt: I do find that kosher salt is best for this recipe. If using iodized salt, or table salt, you may need to use less than 1 teaspoon, about ¾ teaspoon.Seasoning Options:
Ranch Potatoes: Replace the salt and pepper with 3 teaspoons of Ranch Seasoning and roast as directed.
Tex Mex Potatoes: Season the red potatoes with 2 teaspoons of Taco Seasoning and oil and roast per the recipe.
Garlic Potatoes: Add up to 1 tablespoon of minced garlic or 2 teaspoons of garlic powder to the potatoes along with the salt and pepper.
Rosemary Potatoes: In addition to the salt and pepper, add up to 1 tablespoon of freshly minced rosemary or 1 teaspoon of dried rosemary.
Another simple option is to season the red potatoes with 1 ½ teaspoon of Seasoned Salt.
Onion Potatoes: omit the salt and pepper and use 1 tablespoon of Dried Onion Soup Mix.