Easy Oven Roasted Potatoes
With a simple seasoning of salt, pepper, and rosemary, these Oven Roasted Potatoes are sure to please even the pickiest eaters, and foodies too!
Servings: 4
Ingredients
- 2 pounds medium Yukon Gold potatoes, halved or quartered
- 5 tablespoons butter, melted
- 3 tablespoons olive oil
- 3 teaspoons salt
- 1 teaspoon pepper
- 1 to 2 tablespoons minced fresh rosemary leaves, or 1 teaspoon dried rosemary
For Garnish
- fresh parsley
- grated parmesan cheese
- Yogurt Sauce, optional, see recipe below
For the Yogurt Sauce
- ⅔ cup plain yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper (or use a nonstick baking sheet).
- Rinse the potatoes under cold water, and dry with a kitchen towel. Then, cut the potatoes into halves or quarters, depending on the size of the potatoes.
- Place the cut potatoes in a large mixing bowl and toss them with melted butter, olive oil, chopped rosemary, salt, and pepper.
- Spread the seasoned potatoes evenly on the baking sheet, making sure that they are spaced out and not overlapping.
- Roast the potatoes for 15 minutes, and then take them out and flip them over.
- Roast for another 10 to 15 minutes, or until the potatoes are crispy, golden-brown, and tender. If necessary, turn the potatoes again and continue roasting until done.
- Remove the potatoes from the oven, and sprinkle with chopped parsley and Parmesan.
- Cool for a few minutes before serving with the yogurt sauce, if using.
For the Yogurt Sauce
- Combine all ingredients in a bowl and whisk until thoroughly combined.
- Keep refrigerated until ready to use.
Notes
- Cut the potatoes into halves or quarters, but most importantly, you want even, bite-sized pieces.
- Swap half the potatoes with carrots for a different flavor and texture.
- If you don't like rosemary, you can use your favorite fresh (or dried) herbs.
Nutrition
Calories: 445kcal | Carbohydrates: 42g | Protein: 6g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 2493mg | Potassium: 1039mg | Fiber: 5g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 45mg | Calcium: 85mg | Iron: 2mg
