Quick and Easy Roasted Potatoes
Whether you make a small batch for the family or a large batch for a crowd, these Quick and Easy Roasted Potatoes are always a delicious hit!
Quick and Easy Roasted Potatoes come together in minutes and are the perfect side to serve with beef, chicken, or more veggies! Roast seasoned potatoes, peppers, and onions in less than an hour for a hearty brunch or dinner side that everyone will devour!
Easy Eats
I don’t know what it is about potatoes, but they are just too easy to eat. I know I’m not the only one who feels this way, either. No matter how they are prepared, my family and I are always ready to take down a good amount of potatoes, especially when roasted! Quick and Easy Roasted Potatoes are deliciously crispy on the outside and so soft on the inside, and the flavor from the peppers and onions makes each bite out of this world. This is one of our favorite weeknight go-to dishes!
Potatoes for breakfast sets the stage for a great day, so serve up Cheesy Bacon Oven Potatoes and then end the day with mouthwatering Steak Bites with Potatoes!
Other Recipes to Serve with Quick and Easy Roasted Potatoes
- Nothing goes better with potatoes at brunch than decadent Eggs Benedict with Hollandaise Sauce!
- Make sure everyone knows you throw the best brunch on the block by serving a chilled pitcher of amazing Sparkling White Peach Sangria.
Ingredients
Veggies: For a large batch of roasted potatoes, you will need 3 pounds of medium-small potatoes, such as red potatoes or Yukon Gold, which can easily be cut in half to make a smaller batch. You will also need a red bell pepper and an onion.
Seasonings: Bring more flavor to this dish with salt, pepper, garlic powder, and onion powder.
Oil: You will need a little olive oil to keep the potatoes from sticking.
Garnish: While optional, a little parsley is tasty on the potatoes and can make them look even more delicious!
How to Make Quick and Easy Roasted Potatoes
STEP ONE: Preheat the oven to 425 degrees F and set the baking sheet you will be using for the potatoes in the oven to heat up. In a large bowl, combine the chopped potatoes, peppers, and onion, along with the seasonings, and mix well.
STEP TWO: Carefully spread the potato mixture in a single layer on the baking sheet.
STEP THREE: Roast the potatoes for 20 minutes and then flip.
STEP FOUR: Roast for another 20-30 minutes, depending on your batch size. Once the potatoes are crisp and easily pierced with a fork, remove them from the oven and serve.
Tips for Success
- Almost any potato will work in this recipe, so if you have a favorite, go with it! Red potatoes are a favorite because they are easy to chop and roast, with a nice savory flavor, while Yukon Gold potatoes are so creamy, which is why they are the most popular.
- Because the potatoes roast at a high temperature for this recipe, using fresh garlic isn’t a great idea. The garlic will most likely burn and become inedible.
- Roasting fewer potatoes will take less time, so after you flip the potatoes the first time, recheck them after another 20 minutes. When roasting larger batches, you will have to roast the potatoes longer, so begin checking larger batches after 30 minutes.
What temperature do you roast potatoes at?
Potatoes are so wonderfully easy and versatile that you can roast them at various temperatures, and they always turn out great! The typical temperature to roast cubed potatoes is 425 degrees F, which gives you a great crispy outside and tender inside. Roasting at this temp also gets the potatoes cooked pretty quickly.
You can roast potatoes at lower temps, either because you prefer it or because you want to time the entire meal perfectly, and generally, you’ll add about 5-10 minutes of cooking time for every 25 degrees below 425 you cook your potatoes at. For example, if you cook the potatoes at 375 degrees F, your potatoes will take about 40 minutes instead of 20 minutes.
Should I soak the potatoes in water before roasting?
To soak your potatoes or not comes down to time and preference. If you want to soak your potatoes, you’ll need to cube them and soak them in a bowl of salted water for at least an hour before you roast them. Soaking the potatoes draws out moisture and can produce crispier potatoes.
Skipping the soaking process will still give you crispy potatoes with a tender inside. If you have the time and soaking your potatoes works for you, then stick with it, but you don’t have to start this practice if you love how your potatoes turn out without soaking!
Try More Delicious Ways to Devour Potatoes!
- Bacon Jalapeno Baked Potato Soup
- Garlic Ranch Potato Wedges
- Sweet Potato Stacks
- Grilled Ranch Potatoes
- Chorizo and Potato Breakfast Tacos
*This post was originally posted on 04/18/2013.
Quick and Easy Roasted Potatoes
Equipment
Ingredients
- 3 pounds red potatoes
- 1 yellow onion
- 1 red bell pepper
- 3 tablespoons olive oil
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven and a baking sheet to 425 degrees F.
- Peel the onion and chop it into 1-inch pieces. Deseed the bell pepper and cut it into 1-inch pieces. Chop the potatoes into 1-inch cubes. Add the veggies to a large mixing bowl.
- Add the olive oil, garlic powder, onion powder, salt, and pepper to the bowl and toss to coat. Carefully spread everything out in a single layer over the hot baking sheet
- Roast for 20 minutes and then flip with a spatula. Cook for another 20 to 30 minutes or until the potatoes are fork-tender.
- Transfer the veggies to a serving bowl and sprinkle with chopped parsley for garnish. Serve warm.
Notes
- You can leave the skins on the potatoes or peel them. Both ways work just fine for this recipe and it is up to your preference.
- This is a large batch of potatoes. Smaller batches will not need to cook as long, so keep an eye on them.
Ooohhhhh, you make me laugh! That wouldn’t serve 10 in MY house. LOL My family is insane for oven roasted potatoes. We’d be lucky if there were a couple of stray pieces left over.
I have a tip for you though……..line your baking sheet with parchment paper! It turns out great and there’s no potato or onion goodness stuck to the pan.
I absolutely love your posts and am so glad I found your blog! Thank you for all the great stuff.
Will the Parchment paper burn?
Yum…did you have to mention eggs benedict WITH some of these potatoes! Sounds like a perfect pair! So making this!