I believe that the classics are the best when it comes to food. Don’t get me wrong, I love going out to dinner and sampling dishes that are full of interesting flavors, colors, and textures. Yet, when I’m home, classic recipes are my go-to at dinnertime. There is nothing like a perfect roasted chicken, slightly charred roasted Brussels sprouts, or a soft mound of plain brown rice. The classics are classics for a reason–they are easy to make and absolutely delicious.
The recipe that is the most popular in my house is basic roasted potatoes. This recipe is simple to make, uses pantry staples, and comes out perfectly every time. Roasting potatoes allow them to become golden brown and crisp on the outside and stay nice and creamy on the inside… potato nirvana. Try it once and you’ll never have potatoes any other way again!
The easiest basic roasted potato recipe starts with some russet potatoes that have been ruthlessly cleaned and cut into six wedges length-wise. They need to be super clean because I keep the skins on the potatoes when I roast them! I love keeping the skins on the potatoes because I feel like they keep together better when I roast them, plus the skin adds in some extra fiber.
Drizzle on some olive oil. And sprinkle on salt and pepper.
Then pop the pan in the oven and roast at 375 degrees for 45-60 minutes until the potatoes are golden brown, crisp on the outside, and fork tender on the inside.
All that’s left is to serve them up alongside grilled chicken, a big hamburger, or my personal favorite, in place of home fries alongside your morning eggs.
I hope you enjoy this classic potato recipe!
Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Friday for new recipes!
- 5 medium-sized russet potatoes, cleaned and scrubbed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Cooking spray
- Preheat your oven to 375°. Spray a rimmed cookie sheet with cooking spray.
- Cut the potatoes into six wedges, length-wise. Spread the potatoes out on the greased cookie sheet.
- Drizzle the potatoes with olive oil and sprinkle them with salt and pepper. Toss the potatoes with your hands on the sheet to coat them evenly with the olive oil and seasonings.
- Bake for 45-60 minutes until the potatoes are golden brown and fork tender, tossing the potatoes halfway through.
- Serve alongside your favorite grilled and roasted meats, or your morning eggs. Enjoy!
188 calories | 3gm fat | 0gm saturated fat | 37gm carbohydrates | 478mg sodium | 5gm fiber | 4gm protein | 0mg cholesterol