Does anyone have that one side dish they always turn to when they can’t think of anything else? If you don’t, I have one for you.

I probably make these about 4-5 times a week. They’re easy. You don’t have to be too careful with the seasonings, you can just dump it in there until it looks/smells good. (But I’ve given you measurements as a starting off point.)

And they always come out amazing. Parmesan crusted tilapia is my favorite to have with this, but they go with everything. So if you’re looking for a great new side dish that your family will love, I’ve got you covered.

Garlic Roasted Potatoes

• 2 large russet potatoes (roughly 1.5 pounds)
• 2 tbsps olive oil
• 1-2 tbsp garlic powder
• 1 tbsp parsley flakes
• 1 tsps salt
• 1 tsp black pepper

Step 01: Preheat the oven to 400°F. Cut the potatoes into cubes and toss into a bowl with the oil, garlic, parsley, salt, and pepper.

Step 02: Spread the potatoes on a prepared baking sheet. Bake for 25-30 minutes. If necessary, flip over and bake for another 10-15 minutes. Serve.

This goes well with pretty much anything. If you want to spice it up, add some chili powder (chipotle chili powder is my favorite) or other spices. Just don’t make anymore than you can (or want to) eat in one meal. These do not make very good leftovers. 😛

You can make this with sweet potatoes, as well! I’ve done it and it’s just as good (if you like sweet potatoes).

What’s your go-to side dish? Let me know in the comments!

Garlic Roasted Potatoes

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Serves: 2 Prep Time: 5m Cooking Time: 30m

Ingredients

• 2 large russet potatoes (roughly 1.5 pounds)
• 2 tbsps olive oil
• 1-2 tbsp garlic powder
• 1 tbsp parsley flakes
• 1 tsps salt
• 1 tsp black pepper

Instructions

Preheat the oven to 400°F.

Cut the potatoes into 1-inch cubes and toss into a bowl with the oil, garlic, parsley, salt, and pepper.

Spread the potatoes on a prepared baking sheet. Bake for 25-30 minutes.

If necessary, flip over and bake for another 10-15 minutes. Serve.

Garlic Roasted Potatoes was last modified: May 4th, 2017 by Chelsey