Favorite Roasted Potatoes is a side dish we make on a regular basis in our house. They are incredibly easy to prepare and quite possibly the yummiest roasted potatoes ever. Roasting the bell peppers and onion together with the potatoes adds another layer of delicious flavor beyond the herbs and seasoning.
You will also love how versatile this recipe is. Feel free to substitute your favorite seasonings or herbs. Plus, Favorite Roasted Potatoes pair perfectly with an endless variety of main dishes. Russ also loves them as leftovers. He will often take them for lunch, or chop the potatoes a bit smaller and use them to create a potato and egg hash on the weekends.
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ROASTED POTATOES FAQs:
WHAT POTATOES SHOULD I USE FOR ROASTED POTATOES?
You really can use any type of potato for making oven roasted potatoes. I’ve used red, Yukon, russet, and sweet. There’s also no need to peel your potatoes, especially if you’re using reds or Yukons. I often peel the sweet potatoes, but that’s only because Russ prefers them peeled. The sweet potatoes also cook faster, so you’ll need to adjust your cooking time to be slightly shorter.
HOW LONG SHOULD I ROAST THE POTATOES?
One of the beautiful things about making roasted potatoes is that you can easily adjust the cooking time and oven temperature to time them with a main dish that’s already baking in the oven. I used a slightly longer cooking time at 375ºF for this recipe because I was roasting the potatoes with another dish that cooked at that temperature. The list below will provide you with general temperatures and cooking times:
- 350º for about 50 minutes
- 375°F for about 45 minutes
- 400°F for about 30 minutes
- 425ºF for about 25 minutes
- 450ºF for about 20 minutes
Of course, ovens do vary, so make sure that you are checking the potatoes periodically. You definitely want to turn them with a spatula a few times while cooking. You can also turn the oven to a low broil for a few minutes at the end of the roasting time if you like your potatoes a little crispier.
WHAT KIND OF SEASONINGS SHOULD I USE FOR ROASTED POTATOES?
Again, this is a personal preference, and the possibilities are pretty endless. For this recipe, I used 21 Salute Seasoning (see note below) and dried thyme. I often swap in rosemary for the thyme. I have also used a blend of Himalayan pink salt, cracked black pepper, garlic powder, smoked paprika, and rosemary. Smoked sea salt is also a fantastic addition mixed with different herbs. Fresh or dried herbs work equally well, so use whichever you have on hand. While I love the flavor that bell peppers and onion add to my roasted potatoes, if that’s not your thing, feel free to omit them.
A NOTE ABOUT 21 SALUTE SEASONING:
The spice that steals the show in this recipe is Trader Joe’s 21 Seasoning Salute. It is exactly what it sounds like, a blend of 21 seasonings. And, even better, there’s no salt added. Shake away without feeling guilty. If you are not lucky enough to have a Trader Joe’s near you, Food Hacks Daily has a copycat 21 Seasoning Salute recipe posted on their website. Also, Costco sells a similar product called Organic No-Salt Seasoning, also a blend of 21 spices and herbs. You can find 21 Seasoning Salute at Amazon, but it is quite a bit more expensive than buying it from Trader Joe’s.
PREPARE FAVORITE ROASTED POTATOES:
I like to use baby red potatoes for this recipe, but you really can use any type of potato you like, just chop them into chunks about one and half to two inches big. The last time I made these I actually used a medley of different colored potatoes. After chopping your potatoes, place them in a large bowl. Then chop your peppers and onion, and add them to the bowl as well.
Add the 21 Seasoning Salute, dried thyme, and avocado oil to the bowl. Stir well to evenly coat the potatoes and veggies.
Place the seasoned potatoes and veggies into a lightly greased 9×12 baking dish, and cook in a 375ºF oven for about 45 minutes. I actually love my Cuisinart cast iron roasting pan. Yes, it’s heavy, but it conducts the heat so well. Make sure to turn the potatoes a few times during baking to ensure even cooking. Remove from the oven, and serve hot with your favorite main dish.
RECIPE NOTES:
- I often exchange rosemary for thyme in this recipe. You can also use dried or fresh herbs, whichever you have on hand. Feel free to substitute your own favorite herbs.
- If you don’t have access to Trader Joe’s 21 Seasoning Salute, a good substitute is a blend of salt, pepper, garlic powder, smoked paprika, and rosemary. This is the blend I used before discovering 21 Seasoning Salute.
- I prefer to use avocado oil in this recipe because it has a higher smoke point than extra virgin olive oil.
- Leftover Favorite Roasted Potatoes? Chop the potatoes smaller, and use them along with the peppers and onions as a base for an egg casserole or breakfast hash. I promise you won’t be disappointed.
This recipe was first published on November 14, 2016, but was republished July 12, 2018 with updated photos, ingredients, and notes to make the recipe more user-friendly.
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TRY SERVING FAVORITE ROASTED POTATOES WITH:
Grilled Garlic Sage Chicken Thighs
PIN THIS RECIPE FOR LATER:
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings | people |
- 1 3/4 pounds baby red potatoes or medley
- 1/2 large red peppper or orange
- 1/2 large green pepper
- 1/2 medium yellow onion
- 1 tablespoon Trader Joe's 21 Salute Seasoning Salute
- 1 teaspoon dried thyme
- 2 tablespoons avocado oil
Ingredients
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- Preheat oven to 375ºF. Lightly grease a 9x11 baking dish or sheet pan.
- Cut the potatoes into 1 1/2 to 2 inch chunks, and place into a large bowl. Cut the peppers and onions into roughly the same size chunks, and add to the bowl with the potatoes.
- Add the spices to the bowl, then drizzle with the avocado olive oil. Stir well to evenly distribute the spices and oil over the potatoes and vegetables.
- Transfer to the prepared baking dish or sheet pan, and place in the oven. Stir the potatoes every 20 minutes or so to maintain even cooking. If you like your potatoes crispier, cook a bit longer than the 45 minutes.
- Serve hot with your favorite main dish.
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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