Diced Potatoes
Potaotes seasoned with fresh rosemary, salt, and pepper, then oven-roasted for a crisp crust.
Yield: servings
Equipment
- large baking sheet
- parchment paper
- large mixing bowl
- Large wooden spoon
- Large spatula
Ingredients
- 2 pounds russet potatoes washed, peeled, cut into 1-inch cubes
- 2 tablespoons neutral oil avocado oil, olive oil, etc.
- 2 tablespoons minced fresh rosemary leaves
- 1 teaspoon salt more or less to taste
- ½ teaspoon freshly cracked black pepper more or less to taste
Instructions
- Preheat oven to 400° Fahrenheit. Line large baking sheet with parchment paper and set aside.
- Place diced potatoes, oil, rosemary, salt, and black pepper in large mixing bowl. Toss or stir well until potatoes are fully coated in oil and seasonings.
- Transfer seasoned potatoes to lined baking sheet and spread out into one even layer, making sure not potatoes don't overlap. Place baking sheet in preheated oven.
- Roast potatoes 15 minutes, then carefully remove baking sheet from oven. Use spatula to flip potatoes over, then return baking sheet to oven. Roast potatoes 15 minutes more, until golden brown and crispy.
- Once potatoes are fully cooked, carefully remove baking sheet from oven. Transfer potatoes to large serving bowl or onto individual plates and serve warm as desired.
Notes
- Feel free to use your favorite herbs and spices instead of rosemary, salt, and pepper.
- Flipping the potatoes ensures they bake evenly. If you skip this step, your potatoes will be more cooked on the bottom than on the top.
Nutrition
Serving Size: 1serving | Calories: 162cal | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 395mg | Potassium: 637mg | Total Carbs: 28g | Fiber: 2g | Sugar: 1g | Net Carbs: 26g | Vitamin A: 22IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 1mg