Oven-Roasted Potatoes

By Yankee Magazine

May 23 2002

Crispy and flavorful, these are popular with the whole family — there’s no need to worry about leftovers! The recipe is easily increased for a larger crowd, too; just multiply the ingredients to serve as many as necessary.


4 to 6 servings


6 large potatoes
1/2 cup olive oil
salt and pepper to taste
garlic powder to taste (optional)


Preheat the oven to 400 degrees F. Place a 9-inch by 13-inch pan in the oven to preheat (this prevents sticking).

Peel the potatoes and slice lengthwise about 1 inch thick. Combine with the olive oil, tossing to coat well. Place the potatoes in a single layer in the preheated baking pan. Sprinkle with salt, pepper, and garlic powder, if using. Then sprinkle with paprika and parsley. Return the pan to the oven and roast for 15 minutes. Flip the potatoes and roast for another 15 minutes.

Note: Instead of using olive oil, you can use the drippings from any roast. Make sure you have at least 1/2 cup of drippings or liquid in the pan.