sheet pan potatoes
This simple and delicious recipe for sheet pan potatoes offers crispy edges and tender insides, making it a perfect side dish for any meal. Tossed with olive oil and your favorite herbs, these potatoes are roasted to perfection in just one pan.
Equipment
- 1 large mixing bowl
- 1 baking sheet approximately 18x13 inches
- 1 cooking spray or parchment paper
- 1 spatula
- 1 knife
- 1 cutting board
Ingredients
- 2 pounds baby potatoes, halved Yellow or red potatoes work well.
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste none salt
- to taste none black pepper
- for garnish none fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C) and prepare the baking sheet by lining it with parchment paper or spritzing it with cooking spray.
- In a large mixing bowl, combine the halved baby potatoes, olive oil, garlic powder, onion powder, thyme, rosemary, salt, and black pepper. Toss until the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded for maximum crispiness.
- Roast the potatoes in the preheated oven for 25-30 minutes, stirring halfway through, until golden brown and tender when pierced with a fork.
- Once done, remove from the oven and let them cool slightly. Garnish with fresh chopped parsley before serving.
Notes
For an added flavor kick, consider adding a pinch of red pepper flakes or some lemon zest.
These roasted potatoes pair well with grilled meats, fish, or as part of a vegetarian platter.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.