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Oven Roasted Potatoes – a symbol of love
If you’ve been searching for a way to make your oven roasted potatoes tender on the inside and crisp and flavorful on the outside, look no more! You’ve found it! Finally…
Servings Prep Time
6Servings 20Minutes
Cook Time
45Minutes
Servings Prep Time
6Servings 20Minutes
Cook Time
45Minutes
Ingredients
Instructions
  1. Turn oven on to 450 degrees. I have better success with convection, but non-convection will work too, but it will take a little longer to crisp up. Put a rimmed baking sheet in the oven while it is heating up. Depending on the size of your potatoes, you may need two baking sheets. You don’t want the potatoes crowded.
  2. Put diced potatoes into a large pot and cover with heavily salted cold water. Put on the cook top and turn heat to high. Bring to a boil. As soon as the potatoes are boiling, remove from heat and drain in a colander.
  3. While the potatoes are coming to a boil on the cook top, slice the onion into half moons.
  4. When the potatoes are drained, remove the hot baking sheets from the oven. Pour 2 tablespoons of olive oil onto the baking sheet. Spread onions and potatoes onto the hot oil and mix well, making sure the potatoes are coated in oil. Add more oil if needed to coat the potatoes. Sprinkle with salt and cayenne pepper, and place in oven. Cook approximately 45 minutes, stirring 3 or 4 times during the cooking process to ensure even cooking. Remove potatoes when they are nicely browned. Feel free to turn on the broiler for the last 5 minutes for even more browning. Remove from oven and add more salt and pepper to taste. Serve immediately. Yum!