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Roasted Potatoes

October 23, 2008

Potatoes are an inexpensive, low-fat food. Forget low-carbing it. As far as I’m concerned, a life without potatoes is just…sad. We wind up having this dish at least twice a week. It’s a serious family favorite.


  • any type of thin-skinned potato (I normally use either red potatoes or Yukon golds)
  • olive oil
  • kosher salt
  • coarse ground pepper
  • paprika
  • garlic powder


  1. Preheat oven to 450
  2. Scrub potatoes clean
  3. Dice potatoes into approximately quarter inch chunks and toss into a bowl
  4. Drizzle with olive oil (don’t overdo it–you just want enough to coat them)
  5. Give the potatoes a good stir to coat with the oil
  6. Sprinkle with salt, pepper, paprika, and garlic powder
  7. Give them another good stir to coat with seasonings. Add more seasonings as necessary to fully coat.
  8. Spray a pyrex baking dish with cooking spray (you can use a metal pan, but I find they stick more to that)
  9. Bake for 35 minutes, until potatoes are golden brown.
  10. You’ll want to let them cool a few minutes before trying to remove from the baking dish, so they unstick themselves.

I always make extra of these, as they go wonderfully with scrambled eggs in the morning. You can pair them with almost anything. It’s a very versatile, flavorful dish. You can change up the spices as much as you wish. The constants are salt, pepper, and olive oil. I’ve used herbes de Provence, Italian seasoning, Cajun seasoning, and Greek seasoning to good effect. But this particular combination is my favorite.

Printable version.


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