Seamless Oven Roasted Potatoes

This was one of those recipes where every different one that I tried there was something I would need to tweak to get the perfect set of Seamless Roasted Potatoes and now, I think I finally hit the jackpot ! The real gold in this recipe is that the skin of the potato stays on which holds loads of B Vitamins, iron, potassium and fiber. This is the perfect side for a steak dinner or a perfect base for a whole/plant based meal. If you decide to try this recipe, comment below and tell me how it turned out for you, I would love to hear feed back!!

Ingredients: (Serves 4)
8 Medium Red Potatoes
2 Tbsp of Olive Oil
1 Tbsp of Lawry’s Garlic Salt
1/2 Tsp of Paprika
1/4 Tsp of Black Pepper
1 Tbsp of Italian Seasoning 
→ Pre-heat the oven to 450 degrees. While the oven is heating cut potatoes into 1/2 inch cubes and rinse to get excess debris off potatoes.
Then take paper towel or clean dish towel and pat the excess water from the potatoes, the excess moisture will take away from the crispiness. 
→ In a large bowl toss the potatoes, olive oil and seasonings. Toss until the potatoes are completely coated.
→ Spray 15x10 inch pan with non-stick spray and spread potatoes evenly in a single layer. 
(You may use aluminum foil to cover the pan before spreading out the potatoes, but I prefer to do them straight to the pan as I personally think they have a better outcome).
→ Bake uncovered for 45 – 50 minutes. When the timer hits 10 minutes left take the potatoes out and rotate them around. This will give them an even brown coat for the perfect crisp. Once the potatoes are done cooking, let them cool and ENJOY! 
See you soon,
Katie - Did ❣


  1. These look awesome! I find if I boil the cubed up potatoes to just able to stab easily,then I prepare almost the same exact way as you described. This makes the inside of the potatoes light and fluffy and allows for the outside to be crispy. :)

    1. WOW! That is seriously genious! I’m going to try that the next time I make them!!


Popular Posts