sheet pan potatoes
This simple and delicious sheet pan potatoes recipe delivers crispy and flavorful potatoes roasted to perfection with a blend of herbs and spices. Perfect for a quick side dish that complements any main course.
Equipment
- 1 large mixing bowl
- 1 baking sheet
- 1 oven
- 1 measuring spoons
- 1 measuring cups
- 1 spatula or wooden spoon
Ingredients
- 2 pounds baby or new potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- to taste fresh parsley, chopped for garnish, optional
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes thoroughly. If using larger potatoes, cut them into halves or quarters for even cooking.
- In a large mixing bowl, combine the olive oil, garlic powder, paprika, dried rosemary, dried thyme, salt, and black pepper. Mix well.
- Add the potatoes to the bowl and toss until they are evenly coated with the oil and spice mixture.
- Spread the potatoes in a single layer on a baking sheet. Ensure they are spaced out to promote even roasting.
- Bake in the preheated oven for 30 minutes, or until the potatoes are golden brown and crispy, stirring halfway through cooking for even browning.
- Remove from the oven and let cool for a few minutes. Optionally, sprinkle with fresh parsley before serving.
Notes
For extra flavor, consider adding some chopped onions or bell peppers to the sheet pan for roasting alongside the potatoes.
Feel free to adjust the herbs and spices according to your preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.