Ingredients with Measurements:
- 2 lbs. potatoes, washed and cut into bite-sized pieces
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. red pepper flakes
- 2 cloves garlic, minced
- 1 tbsp. fresh parsley, chopped
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the potatoes with olive oil, salt, black pepper, red pepper flakes, and minced garlic until evenly coated.
4. Spread the potatoes in a single layer on the prepared baking sheet.
5. Roast the potatoes in the preheated oven for 30-35 minutes, or until they are golden brown and crispy on the outside and tender on the inside.
6. Remove the baking sheet from the oven and sprinkle the roasted potatoes with fresh parsley.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 221
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 599mg
Potassium: 1013mg
Carbohydrates: 36g
Fiber: 5g
Sugar: 2g
Protein: 5g
Substitutions for ingredients:
- Potatoes: You can use any type of potato for this recipe, such as Yukon Gold, red potatoes, or sweet potatoes.
- Olive oil: You can use any type of oil, such as vegetable oil, canola oil, or avocado oil.
- Red pepper flakes: You can use cayenne pepper or paprika instead of red pepper flakes.
- Garlic: You can use garlic powder instead of minced garlic.
- Fresh parsley: You can use any fresh herb, such as thyme, rosemary, or chives.
Variations:
- Cheesy roasted potatoes: Sprinkle shredded cheddar cheese over the roasted potatoes during the last 5 minutes of cooking.
- Lemon roasted potatoes: Squeeze fresh lemon juice over the roasted potatoes before serving.
- Garlic and herb roasted potatoes: Add dried herbs, such as oregano, basil, and thyme, to the potato mixture before roasting.
Tips and tricks:
- Make sure to cut the potatoes into bite-sized pieces so that they cook evenly.
- Use parchment paper to prevent the potatoes from sticking to the baking sheet.
- For extra crispy potatoes, turn the oven to broil for the last 2-3 minutes of cooking.
- Serve the roasted potatoes with a dollop of sour cream or Greek yogurt on top.
Storage instructions:
Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the roasted potatoes in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted potatoes in a rustic bowl or on a platter with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley, sour cream, Greek yogurt
Pairings:
Roasted chicken, grilled steak, baked salmon
Suggested side dishes:
Green salad, roasted vegetables, garlic bread
Troubleshooting advice:
- If the potatoes are not crispy enough, turn the oven to broil for the last 2-3 minutes of cooking.
- If the potatoes are sticking to the baking sheet, use more oil or parchment paper to prevent sticking.
Food safety advice:
Make sure to wash the potatoes thoroughly before cutting them. Store leftover roasted potatoes in the refrigerator and reheat them to an internal temperature of 165°F before serving.
Food history:
Roasted potatoes have been a popular side dish for centuries, dating back to the early days of agriculture. Potatoes were first cultivated in South America over 7,000 years ago and were brought to Europe by Spanish explorers in the 16th century. Today, roasted potatoes are enjoyed all over the world and are a staple in many cuisines.
Flavor profiles:
Savory, spicy, garlicky, earthy
Serving suggestions:
Serve the roasted potatoes as a side dish with your favorite main course.
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