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Oven Roasted Potatoes

Oven Roasted Potatoes


Allergy prone? Thanksgiving can be a tough time for people with food allergies because there are so many ingredients in dishes that many people are allergic to. There is wheat in the stuffing and dairy in the mashed potatoes. Gravy, also, usually contains soy and dairy! This recipe is perfect for Thanksgiving, plus these potatoes are wheat, dairy, soy and corn free.

Ingredients:

One large potato
1 tablespoon olive oil
Black pepper
Salt
Oregano

Directions:

1. Preheat the oven to 450°.

2. Cut the potato into ½ inch slices.

Photo by Wes Pundt

3. Place the sliced potatoes in a mixing bowl.

4. Drizzle 1 tablespoon of olive oil on the potatoes and mix it up so the oil covers all the slices.

Photo by Wes Pundt

5. Place each potato slice on the baking sheet.

Photo by Wes Pundt

6. Sprinkle the top side of the potato slices with desired amount of oregano, salt, and pepper.

Photo by Wes Pundt

7. Put the potatoes in the oven for 20 minutes or until slightly brown.

Photo by Wes Pundt

Photo by Wes Pundt

The post Oven Roasted Potatoes appeared first on Spoon University.


Roasted vegetables are a staple for us. I love how simple they are and how little clean up they require. We’ve shared a variety of roasted veggie dishes on Inspired Taste already, but this low ingredient roasted potato recipe is definitely high on both of our favorites list. The full recipe with ingredient amounts is found in the recipe below, but let me quickly walk you through the process here.

We start with a hot oven. If you want perfectly golden brown roast potatoes with fluffy, tender centers, a nice hot oven is best.

I roast potatoes at 425 degrees Fahrenheit or about 220 degrees Celsius. If your oven tends to run hot or if you use the convection setting (fan setting), you might consider reducing the temperature to 400 degrees Fahrenheit or about 205 degrees Celsius.

At 425 degrees Fahrenheit, the potatoes will take twenty-five to thirty-five minutes to roast. This, of course, depends on how large you cut your potatoes. I usually cut mine into 1-inch chunks.

Any variety of potato will work in this recipe, but my favorites are Yukon Gold potatoes, fingerling potatoes and baby (or New) potatoes. We prefer these varieties when making potato salad, too. They are creamier and more buttery inside than when compared to baking potatoes.

As for the seasoning, we stick to salt, pepper and a little bit of smoked paprika. If you’ve not cooked much with smoked paprika, I encourage you to start. It’s a dark red spice that adds a hint of smoke and sweetness.

These potatoes really are a staple for us. Here are a few more tips (and a few reminders) for making the best oven roasted potatoes.


Roasted vegetables are a staple for us. I love how simple they are and how little clean up they require. We’ve shared a variety of roasted veggie dishes on Inspired Taste already, but this low ingredient roasted potato recipe is definitely high on both of our favorites list. The full recipe with ingredient amounts is found in the recipe below, but let me quickly walk you through the process here.

We start with a hot oven. If you want perfectly golden brown roast potatoes with fluffy, tender centers, a nice hot oven is best.

I roast potatoes at 425 degrees Fahrenheit or about 220 degrees Celsius. If your oven tends to run hot or if you use the convection setting (fan setting), you might consider reducing the temperature to 400 degrees Fahrenheit or about 205 degrees Celsius.

At 425 degrees Fahrenheit, the potatoes will take twenty-five to thirty-five minutes to roast. This, of course, depends on how large you cut your potatoes. I usually cut mine into 1-inch chunks.

Any variety of potato will work in this recipe, but my favorites are Yukon Gold potatoes, fingerling potatoes and baby (or New) potatoes. We prefer these varieties when making potato salad, too. They are creamier and more buttery inside than when compared to baking potatoes.

As for the seasoning, we stick to salt, pepper and a little bit of smoked paprika. If you’ve not cooked much with smoked paprika, I encourage you to start. It’s a dark red spice that adds a hint of smoke and sweetness.

These potatoes really are a staple for us. Here are a few more tips (and a few reminders) for making the best oven roasted potatoes.


Roasted vegetables are a staple for us. I love how simple they are and how little clean up they require. We’ve shared a variety of roasted veggie dishes on Inspired Taste already, but this low ingredient roasted potato recipe is definitely high on both of our favorites list. The full recipe with ingredient amounts is found in the recipe below, but let me quickly walk you through the process here.

We start with a hot oven. If you want perfectly golden brown roast potatoes with fluffy, tender centers, a nice hot oven is best.

I roast potatoes at 425 degrees Fahrenheit or about 220 degrees Celsius. If your oven tends to run hot or if you use the convection setting (fan setting), you might consider reducing the temperature to 400 degrees Fahrenheit or about 205 degrees Celsius.

At 425 degrees Fahrenheit, the potatoes will take twenty-five to thirty-five minutes to roast. This, of course, depends on how large you cut your potatoes. I usually cut mine into 1-inch chunks.

Any variety of potato will work in this recipe, but my favorites are Yukon Gold potatoes, fingerling potatoes and baby (or New) potatoes. We prefer these varieties when making potato salad, too. They are creamier and more buttery inside than when compared to baking potatoes.

As for the seasoning, we stick to salt, pepper and a little bit of smoked paprika. If you’ve not cooked much with smoked paprika, I encourage you to start. It’s a dark red spice that adds a hint of smoke and sweetness.

These potatoes really are a staple for us. Here are a few more tips (and a few reminders) for making the best oven roasted potatoes.


Roasted vegetables are a staple for us. I love how simple they are and how little clean up they require. We’ve shared a variety of roasted veggie dishes on Inspired Taste already, but this low ingredient roasted potato recipe is definitely high on both of our favorites list. The full recipe with ingredient amounts is found in the recipe below, but let me quickly walk you through the process here.

We start with a hot oven. If you want perfectly golden brown roast potatoes with fluffy, tender centers, a nice hot oven is best.

I roast potatoes at 425 degrees Fahrenheit or about 220 degrees Celsius. If your oven tends to run hot or if you use the convection setting (fan setting), you might consider reducing the temperature to 400 degrees Fahrenheit or about 205 degrees Celsius.

At 425 degrees Fahrenheit, the potatoes will take twenty-five to thirty-five minutes to roast. This, of course, depends on how large you cut your potatoes. I usually cut mine into 1-inch chunks.

Any variety of potato will work in this recipe, but my favorites are Yukon Gold potatoes, fingerling potatoes and baby (or New) potatoes. We prefer these varieties when making potato salad, too. They are creamier and more buttery inside than when compared to baking potatoes.

As for the seasoning, we stick to salt, pepper and a little bit of smoked paprika. If you’ve not cooked much with smoked paprika, I encourage you to start. It’s a dark red spice that adds a hint of smoke and sweetness.

These potatoes really are a staple for us. Here are a few more tips (and a few reminders) for making the best oven roasted potatoes.


Roasted vegetables are a staple for us. I love how simple they are and how little clean up they require. We’ve shared a variety of roasted veggie dishes on Inspired Taste already, but this low ingredient roasted potato recipe is definitely high on both of our favorites list. The full recipe with ingredient amounts is found in the recipe below, but let me quickly walk you through the process here.

We start with a hot oven. If you want perfectly golden brown roast potatoes with fluffy, tender centers, a nice hot oven is best.

I roast potatoes at 425 degrees Fahrenheit or about 220 degrees Celsius. If your oven tends to run hot or if you use the convection setting (fan setting), you might consider reducing the temperature to 400 degrees Fahrenheit or about 205 degrees Celsius.

At 425 degrees Fahrenheit, the potatoes will take twenty-five to thirty-five minutes to roast. This, of course, depends on how large you cut your potatoes. I usually cut mine into 1-inch chunks.

Any variety of potato will work in this recipe, but my favorites are Yukon Gold potatoes, fingerling potatoes and baby (or New) potatoes. We prefer these varieties when making potato salad, too. They are creamier and more buttery inside than when compared to baking potatoes.

As for the seasoning, we stick to salt, pepper and a little bit of smoked paprika. If you’ve not cooked much with smoked paprika, I encourage you to start. It’s a dark red spice that adds a hint of smoke and sweetness.

These potatoes really are a staple for us. Here are a few more tips (and a few reminders) for making the best oven roasted potatoes.


Roasted vegetables are a staple for us. I love how simple they are and how little clean up they require. We’ve shared a variety of roasted veggie dishes on Inspired Taste already, but this low ingredient roasted potato recipe is definitely high on both of our favorites list. The full recipe with ingredient amounts is found in the recipe below, but let me quickly walk you through the process here.

We start with a hot oven. If you want perfectly golden brown roast potatoes with fluffy, tender centers, a nice hot oven is best.

I roast potatoes at 425 degrees Fahrenheit or about 220 degrees Celsius. If your oven tends to run hot or if you use the convection setting (fan setting), you might consider reducing the temperature to 400 degrees Fahrenheit or about 205 degrees Celsius.

At 425 degrees Fahrenheit, the potatoes will take twenty-five to thirty-five minutes to roast. This, of course, depends on how large you cut your potatoes. I usually cut mine into 1-inch chunks.

Any variety of potato will work in this recipe, but my favorites are Yukon Gold potatoes, fingerling potatoes and baby (or New) potatoes. We prefer these varieties when making potato salad, too. They are creamier and more buttery inside than when compared to baking potatoes.

As for the seasoning, we stick to salt, pepper and a little bit of smoked paprika. If you’ve not cooked much with smoked paprika, I encourage you to start. It’s a dark red spice that adds a hint of smoke and sweetness.

These potatoes really are a staple for us. Here are a few more tips (and a few reminders) for making the best oven roasted potatoes.


Roasted vegetables are a staple for us. I love how simple they are and how little clean up they require. We’ve shared a variety of roasted veggie dishes on Inspired Taste already, but this low ingredient roasted potato recipe is definitely high on both of our favorites list. The full recipe with ingredient amounts is found in the recipe below, but let me quickly walk you through the process here.

We start with a hot oven. If you want perfectly golden brown roast potatoes with fluffy, tender centers, a nice hot oven is best.

I roast potatoes at 425 degrees Fahrenheit or about 220 degrees Celsius. If your oven tends to run hot or if you use the convection setting (fan setting), you might consider reducing the temperature to 400 degrees Fahrenheit or about 205 degrees Celsius.

At 425 degrees Fahrenheit, the potatoes will take twenty-five to thirty-five minutes to roast. This, of course, depends on how large you cut your potatoes. I usually cut mine into 1-inch chunks.

Any variety of potato will work in this recipe, but my favorites are Yukon Gold potatoes, fingerling potatoes and baby (or New) potatoes. We prefer these varieties when making potato salad, too. They are creamier and more buttery inside than when compared to baking potatoes.

As for the seasoning, we stick to salt, pepper and a little bit of smoked paprika. If you’ve not cooked much with smoked paprika, I encourage you to start. It’s a dark red spice that adds a hint of smoke and sweetness.

These potatoes really are a staple for us. Here are a few more tips (and a few reminders) for making the best oven roasted potatoes.


Roasted vegetables are a staple for us. I love how simple they are and how little clean up they require. We’ve shared a variety of roasted veggie dishes on Inspired Taste already, but this low ingredient roasted potato recipe is definitely high on both of our favorites list. The full recipe with ingredient amounts is found in the recipe below, but let me quickly walk you through the process here.

We start with a hot oven. If you want perfectly golden brown roast potatoes with fluffy, tender centers, a nice hot oven is best.

I roast potatoes at 425 degrees Fahrenheit or about 220 degrees Celsius. If your oven tends to run hot or if you use the convection setting (fan setting), you might consider reducing the temperature to 400 degrees Fahrenheit or about 205 degrees Celsius.

At 425 degrees Fahrenheit, the potatoes will take twenty-five to thirty-five minutes to roast. This, of course, depends on how large you cut your potatoes. I usually cut mine into 1-inch chunks.

Any variety of potato will work in this recipe, but my favorites are Yukon Gold potatoes, fingerling potatoes and baby (or New) potatoes. We prefer these varieties when making potato salad, too. They are creamier and more buttery inside than when compared to baking potatoes.

As for the seasoning, we stick to salt, pepper and a little bit of smoked paprika. If you’ve not cooked much with smoked paprika, I encourage you to start. It’s a dark red spice that adds a hint of smoke and sweetness.

These potatoes really are a staple for us. Here are a few more tips (and a few reminders) for making the best oven roasted potatoes.


Roasted vegetables are a staple for us. I love how simple they are and how little clean up they require. We’ve shared a variety of roasted veggie dishes on Inspired Taste already, but this low ingredient roasted potato recipe is definitely high on both of our favorites list. The full recipe with ingredient amounts is found in the recipe below, but let me quickly walk you through the process here.

We start with a hot oven. If you want perfectly golden brown roast potatoes with fluffy, tender centers, a nice hot oven is best.

I roast potatoes at 425 degrees Fahrenheit or about 220 degrees Celsius. If your oven tends to run hot or if you use the convection setting (fan setting), you might consider reducing the temperature to 400 degrees Fahrenheit or about 205 degrees Celsius.

At 425 degrees Fahrenheit, the potatoes will take twenty-five to thirty-five minutes to roast. This, of course, depends on how large you cut your potatoes. I usually cut mine into 1-inch chunks.

Any variety of potato will work in this recipe, but my favorites are Yukon Gold potatoes, fingerling potatoes and baby (or New) potatoes. We prefer these varieties when making potato salad, too. They are creamier and more buttery inside than when compared to baking potatoes.

As for the seasoning, we stick to salt, pepper and a little bit of smoked paprika. If you’ve not cooked much with smoked paprika, I encourage you to start. It’s a dark red spice that adds a hint of smoke and sweetness.

These potatoes really are a staple for us. Here are a few more tips (and a few reminders) for making the best oven roasted potatoes.


Roasted vegetables are a staple for us. I love how simple they are and how little clean up they require. We’ve shared a variety of roasted veggie dishes on Inspired Taste already, but this low ingredient roasted potato recipe is definitely high on both of our favorites list. The full recipe with ingredient amounts is found in the recipe below, but let me quickly walk you through the process here.

We start with a hot oven. If you want perfectly golden brown roast potatoes with fluffy, tender centers, a nice hot oven is best.

I roast potatoes at 425 degrees Fahrenheit or about 220 degrees Celsius. If your oven tends to run hot or if you use the convection setting (fan setting), you might consider reducing the temperature to 400 degrees Fahrenheit or about 205 degrees Celsius.

At 425 degrees Fahrenheit, the potatoes will take twenty-five to thirty-five minutes to roast. This, of course, depends on how large you cut your potatoes. I usually cut mine into 1-inch chunks.

Any variety of potato will work in this recipe, but my favorites are Yukon Gold potatoes, fingerling potatoes and baby (or New) potatoes. We prefer these varieties when making potato salad, too. They are creamier and more buttery inside than when compared to baking potatoes.

As for the seasoning, we stick to salt, pepper and a little bit of smoked paprika. If you’ve not cooked much with smoked paprika, I encourage you to start. It’s a dark red spice that adds a hint of smoke and sweetness.

These potatoes really are a staple for us. Here are a few more tips (and a few reminders) for making the best oven roasted potatoes.