Oven Roasted Potatoes

6/17/2018

Happy Father's Day to all the amazing Dad's out there! My husband and I have two of the best Dads you could ask for and they are amazing Grandpas to our boys. We are blessed! I also want to send a little shout-out to my wonderful husband. The boys and I love ya and we're so thankful to have you in our lives!

Today I am re-sharing an old post that I recently updated. We love these simple, frugal, hearty mouthwatering good potatoes! Roasted to perfection...crispy golden edges...soft tender bites of yum.

I love how easy these potatoes are to prepare and with a house full of hungry boys that's a good thing for this busy mom. I try to limit processed food and these are an easy option that taste way better than store bought frozen potatoes or fries.

These are perfection and so simple. You can easily change the flavor by changing the seasonings and potatoes go with just about everything. Kids love them too. I have always used olive oil to make these until recently I reviewed Malaysian red palm oil. I made this batch of potatoes with a mix of olive oil and red palm oil which was delicious.

You have a lot of flexibility when making such a simple dish so you can really get creative and have fun with this or just enjoy the simplicity of crispy, tender, salted potatoes. Leftovers are really yummy reheated with shredded cheese melted on top.

Ingredients:
5-6 Russet Potatoes
Olive oil or Palm oil
Salt
Freshly ground pepper
Garlic powder

1. Cut potatoes into chunks and place in a single layer in a 12 inch iron skillet or a 9 X 13 baking pan. Toss with oil and sprinkle with salt, pepper, and garlic powder. Don't forget, you can change up your seasonings if you like.

2. Bake uncovered in a 375 degree oven for about an hour or until potatoes are fork tender and lightly browned. Stir them halfway through the cooking time to help them brown evenly.