Ingredients
Scale
- 2 pounds of Yukon gold potatoes and/or red potatoes, scrubbed clean
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of garlic powder
- ¼ teaspoon of fine salt
- 1 tablespoon of finely snipped rosemary, about 3 sprigs (this ingredient is optional)
- 2 teaspoons of fresh parsley, finely chopped (optional garnishing ingredient)
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit and position a rack in the center. To keep the potatoes from sticking, line a large, rimmed baking sheet with parchment paper.
- Potatoes should be cut into 2-inch slices (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the baking sheet that has been prepared.
- Drizzle the olive oil over the potatoes and season with garlic powder, salt, and rosemary, if desired. Toss the potatoes in the mixture with your hands until they are equally coated (if it seems like the oil you have is not enough, don’t worry). Arrange the potatoes in a single layer across the pan, flat edges facing the pan.
- Roast the potatoes for 40 to 45 minutes, until they are golden brown, toss them halfway through, and make sure to check the undersides. The potatoes should be easily pierced with a fork. Season to taste with extra salt and black pepper, if desired, and parsley, if using (careful, the potatoes are hot). Serve as soon as possible.
Notes
- Freshly roasted potatoes are ideal, although they can be kept in the fridge for up to 4 days. Reheat in the oven or microwave on low.
- If you increase the quantities of other ingredients by 50%, you can bake up to three pounds of potatoes on a half-sheet pan (the potatoes may not get as crisp and will likely need a few extra minutes in the oven).
- If you put more than three pounds of potatoes on a baking sheet, the potatoes will steam instead of roast. However, by putting the racks in the upper and bottom thirds of the oven, you can roast potatoes in two pans simultaneously. Switch the pans’ locations halfway through tossing the potatoes (the pan on the upper rack goes to the lower rack and vice versa). Keep an eye on them since one pan, usually, the one on the upper rack, may bake a little faster than the other.
The total cook time for this recipe is 50 minutes, with a prep time of 10 minutes and a cook time of 40 minutes. If you’d like more interesting ideas to cook golden potatoes, then try this video recipe.