Crispy Oven Roasted Potatoes in 40 Minutes
149kcal
Ingredients
- 5 medium Yukon Gold potatoes cut into large bite-sized chunks
- 1/4 cup of olive oil
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of sea salt
- 1 teaspoon of cracked black pepper
- 1 teaspoon of chipotle chili powder
Method
- Preheat the oven to 375 degrees F
- Combine all ingredients in a gallon size plastic zip lock bag. Massage the bag to combine all ingredients.
- Cover a baking tray with parchment paper and pour potato mixture onto the baking tray and spread out to one layer.
- Bake for 25 minutes or until fork tender and golden brown. After 15 minutes, give the potatoes a mix to get even baking.
Nutrition
Serving8 servingsCalories149kcalCarbohydrates20gProtein2gFat7gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat5gSodium303mgPotassium476mgFiber3gSugar1gVitamin A78IUVitamin C21mgCalcium19mgIron1mg
Notes
-
Can I use any type of potato for this recipe?
Yes! Yukon Gold, red potatoes, or even russets work well—just keep the pieces uniform in size. -
Can I prep these roasted potatoes ahead of time?
Absolutely. Toss them in oil and seasonings, store in a sealed bag in the fridge, and bake when ready. -
How do I get the potatoes crispy?
Make sure the oven is fully preheated, don’t overcrowd the pan, and flip them partway through. -
Can I add cheese or other toppings?
Definitely! Add shredded cheese, herbs, or your favorite sauces after baking.