Today is Day 27 for us being safer-at-home as much as possible and I’m tired of cooking! I enjoy cooking but I never realized how much I also enjoy not cooking a few nights a week. Usually I don’t cook on Sunday, Wednesday, and Thursday nights due to our church and work schedules. Cooking during these crazy times is also a bit of a challenge because you never know what ingredients you can find. Ron’s new game is- “I’ll shop for what I can find and you can just be creative.” Thanks a lot. That is how I came up with this easy oven roasted potatoes recipe.
We usually don’t eat a lot of potatoes. Ron loved the potatoes in the Barbecue Chicken Sheet Pan Dinner, so when he was shopping he bought more potatoes. This time we decided to eat them with some steaks which were seasoned with my Steakhouse Rub. I whipped up this easy oven roasted potatoes recipe with 4 pantry staples: potatoes, olive oil, Lawry’s Seasoned Salt, and Chili Powder.
Easy Oven Roasted Potatoes
An hour before baking, peel and chop the potatoes into small chunks. Place the potato pieces in a bowl of water for an hour. This helps remove some of the starch from the potatoes and you get a fluffier bite when you eat your potato.
Once the hour is up, preheat the oven to 425° F and line a baking sheet with aluminum foil. Then drain the potatoes well and put them back in the bowl. Pour in 2 tablespoons of olive oil, 1 tablespoon of seasoned salt, and 2 teaspoons of chili powder. Stir the potatoes up well so they are all covered by the spices.
Spread the potatoes on the prepared baking sheet in a single layer, and put them in the oven for 35 minutes. Fifteen minutes into the cooking time, remove the pan from the oven and flip over the potatoes so they cook evenly. Place the pan back in the oven for the remaining 20 minutes.
Serve with your favorite protein and vegetable for a delicious meal.
Looking for an easy, flavorful side dish? Give these easy oven roasted potatoes, made with only 4 pantry staple ingredients a try!
- 2 large Russet Potatoes
- 2 TBS Olive Oil
- 1 TBS Lawry's Seasoned Salt
- 2 tsp Chili Powder
An hour before baking, peel and chop the potatoes into small chunks. Place the potato pieces in a bowl of water for an hour.
Once the hour is up, preheat the oven to 425° F and line a baking sheet with aluminum foil.
Then drain the potatoes well and out them back in the bowl.
Pour in 2 tablespoons of olive oil, 1 tablespoon of seasoned salt, and 2 teaspoons of chili powder. Stir the potatoes up well so they are all covered by the spices.
Spread the potatoes on the prepared baking sheet in a single layer, and put them in the oven for 35 minutes.
Fifteen minutes into the cooking time, remove the pan from the oven and flip over the potatoes so they cook evenly. Place the pan back in the oven for the remaining 20 minutes.
Remove from oven and serve with your favorite protein and vegetable. Enjoy!
- The soaking is important to remove some of the starch and make your potato fluffier.
- This recipe is easily scaled for however many people you are serving it to.
I hope you enjoy this easy oven roasted potatoes recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!
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