Oven Roasted Potatoes

22 Mar

This recipe requires about 45 minutes, which is a luxury I don’t often have with our busy schedule. If you have all the time in the world…continue on. I prefer the results of the “slow cook” method. However, If you’re interested in speeding this up, you can use a ziplock steamer bag, and cook your potatoes 1/2 of the time listed on the bag. Then toss in olive oil and bake for only about 15-20 min.


– 3 medium size (4 inches) Red potatoes
– 1 1/2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp pepper
– 1/4 tsp garlic powder
– 1/4 tsp paprika (optional)


1. Cut potatoes into cubes, no more than 1 inch wide.

2. Place potatoes, and olive oil in a large ziplock bag. Add salt, pepper, and garlic powder, and shake until all potatoes are lightly oiled.

3. Spray a flat baking sheet liberally with nonstick spray, and spread potatoes in a single layer on pan.

4. Cover pan with aluminum foil, making sure all corners are tucked under to create a seal.

5. Bake at 425 for 25 minutes. Uncover, turn potatoes, and bake another 10-15 minutes.

Makes 3 (1 cup) servings= 205 Calories per serving

3 Responses to “Oven Roasted Potatoes”

  1. your favorite co-worker...with the name of Lindsay :) March 25, 2014 at 4:00 pm #

    I make these all the time- using just foil. I make my own steamer bag in a way. NO DISHES!


    • mommysonadiet March 25, 2014 at 4:10 pm #

      Sweet tip 🙂 thanks!! I knew there was a reason you were my favorite Lindsay that’s also my coworker 🙂



  1. Weekly Menu # 2 | Mommy's on a diet - September 28, 2015

    […] Red Pepper and Swiss stuffed chicken breast* with roasted potatoes and turnip greens (560 […]


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