When Samuel, our 2 year old, was born Caleb’s younger sister Anna came and stayed with us and was like our personal chef for a week! She made us lots of yummy food. My favorite thing she made was roasted potatoes. I was craving them one day after she left and I searched my cookbooks for a recipe. These are now a family favorite. They’re easy, pretty healthy (at least better for you than french fries!), good (even picky eaters will love them!), AND inexpensive.
Easy Roasted Potatoes
Better Homes and Gardens
3 medium round red or white potatoes (1 pound), cut into eighths, or 10 to 12 tiny new potatoes (1 pound), halved
2 Tbsp. olive oil or butter, melted
½ tsp. onion powder
¼ tsp. garlic salt
¼ tsp. black pepper
1/8 tsp. paprika
Place potatoes in a greased 9x9x2 inch baking pan. In a bowl combine oil, onion powder, garlic salt, pepper, and paprika; drizzle over potatoes, tossing to coat. Bake at 325F for 45 minutes. Stir potatoes; back 10 to 20 minutes more or until potatoes are tender and brown on the edges.
To speed cooking time, roast potatoes in a 450F oven about 25 minutes, stirring occasionally.
I’ve only used red potatoes, and I usually cut each one into more like 12 pieces instead of eighths just b/c they’re easier for Sam to eat. Him and my husband and I can eat a double batch of these. For the double batch I use a 9x13 pan (pic left is before roasting). One time I did a double batch in the 9x9 and they weren’t as good b/c they didn’t get as crispy. So if you’re doing a triple or quadruple batch I’d use an even bigger baking pan. You may not have onion powder (I bought it just for this recipe and have only used it I think in one other recipe) but you can really get creative with the seasonings you want to use. I think when Anna made them she just used seasoned salt and maybe garlic powder or salt and that worked great too.