Oven Roasted Potatoes
These Oven Roasted Potatoes may be simply dressed in good olive oil and sea salt, but don’t let that fool you — with crispy golden edges and creamy innards, these decadent potatoes are truly the stuff dreams are made of. If you dream about potatoes. I know I do.
“What I say is that, if a man really loves potatoes,
he must be a fairly decent sort of fellow.”
— A.A. Milne
Have you ever played that game where you pretend you’re stranded on a desert island and you can only choose one food to eat for the duration? While I can’t pretend that I wouldn’t shed a few tears bidding farewell to bread and cheese and eggs, I really think that the humble potato is the clear winner.
What other food can you eat every day, in some form or other, and just never get tired of? Maybe it’s because there are so many varieties and delicious ways to prepare them. At any rate, it seems like we just can’t get enough of this creamy, filling veggie. Whether it’s hashbrowns, French fries, mashed, baked, steamed, or scalloped — it’s the epitome of comfort food.
And, believe me, as the perfect side to just about any main dish, or even with breakfast or brunch, these Oven Roasted Potatoes are the cream of the (potato) crop!
Oven Roasted Potatoes
Ingredients
- 2 lbs. fingerling potatoes or any thin-skinned baby potatoes
- 1/4 c extra virgin olive oil
- Flakey sea salt to taste
Instructions
- Chop potatoes into roughly 1"-1 1/2" chunks. Toss in olive oil and salt generously.
- Spread potatoes out evenly on a parchment-lined baking sheet, drizzling the oil over the top.
- Bake at 450F for 1 hour, stirring every 15-20 minutes, until golden brown.