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Roasted Red Potatoes

Roasted red potatoes are tossed with olive oil, kosher salt, and black pepper, then baked until browned and tender. Turning them halfway through helps the potato pieces roast evenly on a rimmed baking sheet.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 153
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb red potatoes cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F and arrange a rack in the center.
  2. Toss the potatoes with the olive oil, salt, and pepper on an 18x13-inch rimmed baking sheet.
  3. Spread the potatoes in a single layer.
  4. Roast for 35 to 45 minutes, turning the potatoes halfway through, until browned and tender when pierced with a fork.

Notes

Spread the potatoes in a single layer so they brown evenly. Refrigerate leftovers for up to 4 days; freezing is not recommended. Avocado oil can replace the olive oil for a neutral flavor.