For a girl that used to despise potatoes, I never expected to tell you or anyone just how much I now adore roasted potato bites. Let’s be honest though, I grew up hating all-things-potato, except for fries. I’m not even sure how that makes sense, but I can assure you it made perfect sense to me as a kid. Fries are still my all-time favorite food, and it just so happens that these roasted potatoes taste just a little like fries, which is probably why I can eat these potato bites by the bowl-full.
Every Sunday after our morning workout, I come home and dice lots of potatoes and pop them in the oven to roast while Steve and I enjoy a few cups of coffee together. Talk about the perfect morning!
When the potatoes are almost ready to come out of the oven, we quickly make our eggs to go along with them. Steve makes over-easy eggs so that he can use the potatoes to soak up the yolk. But for me, that’s too messy, so I scramble a few eggs and sprinkle them with cheddar cheese. I’m perfectly content just eating a bowl of potatoes alongside my eggs + a half of grapefruit for good measure. Oh, so perfect!
Definitely salt your potato bites really good to help bring out all the flavor. It’s magical, I tell you. I don’t know about you, but I just can’t eat a potato that’s even a little undercooked. So, I make sure to roast these potatoes until they are perfectly golden and crispy on the outside, yet luxuriously creamy on the inside. Total melt-in-your-mouth goodness.
I guarantee that you won’t be able to keep your hands off these roasted potatoes once they come out of the oven. They are so seriously addictive that every time you walk by the pan you’ll have to grab one…and then another. Before you know it, the pan is a little less full than it used to be.
Easy Roasted Potatoes
Yields 6 servings
- 6 russet potatoes—washed and dried
- 2 tbsp. canola oil
- Ketchup or ranch dressing, for serving
Preheat the oven to 425 degrees. Line a baking sheet with foil and spray it generously with non-stick spray.
Carefully cut each potato lengthwise (end-to-end, on the thin side) into 3-4 slices. Cut each slice into 3-4 strips, and then cut each strip into cubes. Add the potato cubes to a large bowl, pour on the canola oil, and toss to coat the potatoes very well.
Transfer the potatoes to the prepared baking sheet, spread them out into an even layer, and sprinkle generously with salt. Bake for 40 minutes. Use a spatula to carefully flip the potatoes at the 20 minute mark and again at the 40 minute mark (very important to prevent sticking). Bake for an additional 10-15 minutes, until golden and crispy on the outside and creamy on the inside. Taste and add more salt, if necessary.
Serve warm with ketchup or ranch dressing.
This recipe can easily be halved or doubled to fit your needs.