You probably saw these potatoes lurking in the background of my photo of Herb-Rubbed Pork Tenderloin with Zucchini. As the name implies, they are super simple, but super tasty. The outsides of the potatoes are crispy, but the insides are fluffy. It's the best that potatoes have to offer.
Sometimes I have a bone to pick with roasted potatoes because they take a long time to cook. Well, I should have thought of this earlier, but if you cut the potatoes into small pieces, they cook more quickly. Duh, Erin. So, I chopped these spuds into little 1/2" cubes for speedy roasting.
Give these a whirl next time you have potatoes on the menu. I think you'll enjoy them as much as we did.
Super Simple Roast Potatoes
1 large baking potato, diced into 1/2" cubes
1 tablespoon olive oil
Salt and pepper
Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper for easy clean-up. Place diced potatoes on the parchment, drizzle with olive oil, and sprinkle generously with salt and pepper. Use your hands to toss everything together so the potatoes are evenly covered with oil and seasoning. Roast for 20-25 minutes, stirring halfway through, until the potatoes are golden brown and tender.