Basic Roasted Potatoes Recipe

Sometimes simple is best and these basic roasted potatoes are a great example. The potatoes are a snap to prepare and they taste amazing with or without the garlic. It's a versatile side dish that can be served along with steak, chicken, or fish. There's no boiling required for this recipe, which means there are fewer dirty dishes to clean. Prepare the potatoes scrubbed and unpeeled or peel them if that's your preference. Green skin can be bitter, so it should be peeled away, and make sure to remove any sprouts or damaged skin. Any variety of potato works in this recipe, but we prefer low-starch potatoes. Round white, red potatoes, yukon gold, or small new potatoes are excellent choices. Starchy potatoes, such as russets or baking potatoes, are fine if that is what you have on handthe texture isn't as creamy, but they crisp nicely. Serve roasted potatoes as a dinner side dish or add them to a breakfast or brunch menu. The potatoes may be reheated as well, so feel free to make a double batch. Refrigerate leftover potatoes for up to 3 days. To reheat, spread them out on a baking sheet and roast at 400 f for about 12 to 15 minutes.