Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp.
Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.  Preheat oven to 425°F. In a large roasting pan, toss potatoes with olive oil, canola oil and thyme then spread out in a single layer. Roast, stirring every 10 minutes or so, until potatoes are crispy, browned and tender, about 1 1/4 hours. Transfer potatoes to a serving dish, sprinkle with salt and pepper and serve 1 Stir in potatoes until evenly coated. 2  Place potatoes in a single layer on a roasting pan or baking sheet. 3  Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides. 1 Preheat oven to 475 degrees F (245 degrees C). 2  In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. 3  Stir in potatoes until evenly coated. 4  Place potatoes in a single layer on a roasting pan or baking sheet. 1 In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. 2  Stir in potatoes until evenly coated. 3  Place potatoes in a single layer on a roasting pan or baking sheet. 4  Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides. 1 Preheat oven to 475 degrees F (245 degrees C). 2  In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. 3  Stir in potatoes until evenly coated. 4  Place potatoes in a single layer on a roasting pan or baking sheet. 1 Place potatoes in a single layer on a roasting pan or baking sheet. 2  Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.  Directions. Preheat oven to 350 degrees. Place potatoes and garlic on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until dark golden brown, 30 to 45 minutes. During the last 5 minutes of roasting, increase the temperature to 500 degrees and sprinkle with rosemary. Remove from oven, and serve Directions. Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes. Watch: How to Chop Herbs. Directions. Prep. Cook. Ready In. 1  Preheat oven to 475 degrees F (245 degrees C). 2  In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. 3  Stir in potatoes until evenly coated. 4  Place potatoes in a single layer on a roasting pan or baking sheet. 1 Preheat oven to 475 degrees F (245 degrees C). 2  In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. 3  Stir in potatoes until evenly coated. 4  Place potatoes in a single layer on a roasting pan or baking sheet.
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how to make oven roasted potatoes