Oven Roasted Potatoes (No Boiling)
A simple method for oven roasted potatoes with no boiling first. You need just small waxy potatoes, oil, and salt for this easy recipe.
Servings 4 people
Calories 120kcal
Ingredients
- 500 grams (1 lb.) small waxy potatoes scrubbed and halved lengthwise
- 1 tablespoon oil
- 1 teaspoon salt to taste
- ½ teaspoon black pepper optional
Instructions
- Preheat the oven to 200°C (400°F).
- Prepare the potatoes and place onto a baking sheet or in a large roasting dish. Add the oil, salt, and pepper (if using). Mix very well to coat the potatoes, then turn so that the potatoes are all cut-side up.
- Roast for 50 to 60 minutes, until the potatoes are golden and lightly crisp. Season with more salt while still hot if needed. Serve immediately.
- Roasted potatoes prepared in this way are best fresh, and shouldn't sit at room temperature for long, or they lose their texture.
Notes
While this can serve up to four people as a side, we more often eat the full amount between the two of us, so scale up if needed.
The baking sheet can be lined with parchment paper if it tends to stick, but it's not usually necessary.
I don't recommend storing roasted potatoes, but if you do have leftovers, refrigerate for up to three days and reheat in the oven or in a frying pan to try to get a bit of a crisp texture again.
Nutrition
Serving: 1 | Calories: 120kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 612mg | Potassium: 572mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg