Roasted Potatoes

USDA Mixing Bowl
Oven-roasted potatoes are a great alternative to french fries and go well with any dish. Experiment with your favorite herbs and seasonings to find the perfect flavor.
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish, Veggie Side-Dish
Cuisine American
Servings 6
Calories 70 kcal


  • 3 medium potatoes (about 1 pound)
  • 2 teaspoons olive oil
  • 1 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon salt


  • Preheat oven to 450 degrees. Spray a baking sheet with cooking spray or line with foil.
  • Wash and dry potatoes. Cut into 1/2-inch cubes and place in a large bowl.  Add oil, rosemary and salt. Toss to evenly coat potatoes.
  • Spread potatoes in a single layer on the baking sheet. Bake for 15 minutes and turn potatoes over. Bake another 10-15 minutes or until potatoes begin to brown.


Smart Shopping Tips:
  • Potatoes are great for buying in bulk because they can be stored for several weeks.
  • For the longest shelf life, store potatoes in a paper bag in a cool, dry place away from sunlight.
  • Do not store potatoes with onions. Onions give off a gas that will cause potatoes to sprout.
Cooking & Serving Tips:
  • Add other root vegetables like sweet potatoes, carrots or beets for added color and flavor.
  • Refrigerate leftovers and use in a cold potato salad.
  • Use about 1/4 teaspoon of dry rosemary in place of fresh. Try other herbs such as parsley or dill. Add garlic or onion powder for extra flavor.
  • Add a pinch of cayenne pepper for some heat.
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