It’s always great to have an easy, inexpensive side at your fingertips. We’re no strangers to potato sides, as potatoes happen to be a favorite mine and they’re so stinkin’ versatile. Mashed, roasted, baked, whipped, fried – the list is endless. Mmmm….
Let’s talk roasted potatoes….
Roasted potatoes are in their prime when the insides are soft and fluffy, and the outsides are crispy and melt-in-your-mouth perfect. It doesn’t take much to enhance their flavor – a little sea salt, some olive oil, a sliced onion, and whatever herbs you have on hand. The most important thing though? A really hot oven.
I can’t say I have one type of potato that works better than another for roasted potatoes, but I talked about the different kinds of potatoes and what they’re typically used for in this article if you need to take a peek. I usually just buy what’s on sale that week at the market.
To switch up our typical chunky roasted potatoes recipe, I sliced them the other day. I loved how extra crispy the edges got, and also how they cooked a little quicker than the standard roasted potatoes. Enjoy!
- 3 medium potatoes (skins on & sliced ⅛" thin)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped Italian parsley (or whatever herb you have)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Preheat the oven to 400°F. Toss the potatoes, olive oil, parsley, salt and pepper together in a large bowl, and then loosely layer them in a casserole dish.
- Bake the potatoes for about 30 minutes, flipping them over about half-way through the cooking time. The potatoes are done when they're fork-tender and browned around the edges.
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