Oven Roasted Potatoes with Garlic Powder
Four side servings of garlic-seasoned potato pieces baked on a sheet pan at 425°F until their centers soften and surfaces brown.
Ingredients
Potatoes
- 2 pounds Yukon Gold or Russet potatoes cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons garlic powder
- Fresh parsley, rosemary, or thyme chopped, for serving, optional
Instructions
Roast
- Preheat oven to 425°F. Scrub potatoes, cut into 1-inch pieces, and dry thoroughly.
- Toss potatoes with olive oil, salt, pepper, and garlic powder. Arrange in a single uncrowded layer on a large rimmed baking sheet.
- Roast for 30–40 minutes, turning halfway, until golden at the edges and fork-tender in the center. Use two sheets if necessary and swap their positions halfway.
- Toss with optional fresh herbs and divide into 4 side portions.
Notes
- Chill promptly and use refrigerated potatoes within 3–4 days.
- Reheat leftovers to 165°F; an oven preserves the edges better than a microwave.