An Extra Easy Dinner Side Dish: Crispy Oven Roasted Potatoes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 450°F (232°C).

Wash and scrub the baby gold potatoes, then dry them thoroughly with paper towels to avoid steaming.

Cut the potatoes in half; if larger, cut them into quarters, aiming for pieces about half an inch to an inch.

Transfer the cut potatoes to a large mixing bowl.

Add 1 tablespoon of olive oil to the potatoes and toss to coat.

Sprinkle in 0.5 teaspoon of table salt, 0.75 teaspoon of garlic powder, 0.5 teaspoon of onion powder, 0.25 teaspoon of paprika, 0.25 teaspoon of ground black pepper, and 0.5 teaspoon of dried thyme. Toss everything together until well combined.

Line a standard cookie sheet with parchment paper and spread the potatoes in a single layer, ensuring they are not overcrowded.

For better crispiness, place the cut side of the potatoes facing down on the baking sheet.

Once the oven is preheated, place the baking sheet on the center rack and bake for 20-25 minutes, depending on the size of the potato pieces.

After baking, compare a potato baked cut side up versus one cut side down to see the difference in crispiness.

Optionally, sprinkle 1 tablespoon of fresh, finely chopped parsley over the potatoes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens