Are you looking for something more than just regular roasted potatoes? Look no further! This recipe for roasted sheet pan potatoes is going to have your family asking for seconds! I mean, that’s how it is at my house…

Potatoes are beautiful, no matter how they are prepared.

Whole baked, stuffed, mashed, deep-fried, chip-ifyed, au gratin, home-fried, twice baked or loaded, potatoes are one of the most versatile ingredients I, or anyone, can work with. Not only can you make them a million ways, but you can eat them for any meal of the day!

Potatoes are also relatively cheap and are packed with nutrients. If you want more on nutrition, I talked about it in a different post.

But I think the beautiful thing about potatoes is how delicious they are when you roast them on a sheet pan, like my roasted herbed sheet pan potatoes.

And I’m dead serious on this one.

My mum made a very similar recipe to this one growing up. The best part about it was that as the weather changed, so did the ingredients in the sheet pan. In the warmer months, there were various summer vegetables put in the pan. More about that on a later date. 😉

In the wintertime, we sometimes put in other root vegetables into our sheet pan potatoes, like sweet potatoes and/ or butternut squash.

Aside from all the variations, the roasted sheet pan potato recipe I’m about to give you is the industry standard. It works at any time of the year!

What kind of potato should I use?

Good question! You can definitely use whatever is on hand, but I suggest a thin-skinned, waxy-type potato. I’m talking your Yukon golds and red potatoes.

Recently I acquired a potato called the Blue Belle, a light yellow, waxy potato with purple spots on it! Aside from being really tasty, the purple spots gave the dish a unique color. The picture above is of their miniature counterparts! (It’s a weird story, don’t ask.)

Real talk though: Is this going to be a lot of work?

No, of course not! I mean, it’s not going to be “throw potatoes in the microwave” easy. But I love giving you guys recipes that are equally tasty and easy. A little chopping, a little tossing. Nothing too drastic, I promise!

And as usual, most of the time is waiting. Today, we’re waiting for the potatoes to roast. But while this is in the oven, you can be preparing the rest of dinner, doing laundry, eating chocolate before dinner… mmmm 🙂

Anyway!

What’s your favorite way to eat potatoes? Let me know in the comments down below!

Cheers dears!

Gem

Sheet Pan Roasted Potatoes

Save

Print

Sheet pan roasted potatoes are so simple and delicious, you’re going to wonder why you haven’t eaten them before!

Yields: 5-6 servings

• 7-10 garlic cloves, thickly sliced
• 2 lb. potatoes, cut into 3/4"-1" cubes
• 1/2 large onion, sliced
• 3 Tbsp. oil
• 1/2 tsp. finely ground salt
• 1/4 tsp. ground pepper
• 1/2 tsp. dried thyme
• 2 tsp. dried parsley
• 1/4 tsp. rosemary
• 1/2 tsp. oregano

Preheat oven to 400⁰F.

in a mortar and pestle or spice grinder, combine parsley, oregano, thyme and rosemary. Grind into a powder, or smaller pieces if using a mortar and pestle.

Place potatoes, onion, and garlic on an 11"x18" sheet pan. Drizzle on oil.

Sprinkle on the salt, pepper, and herb mix. Mix with hands (or large utensil) until thoroughly mixed and coated.

Place in the oven for 30-35 minutes, stirring the potatoes every 10-15 minutes.

When the potatoes become fork tender, set the oven to broil and allow the potatoes to get brown and crispy. Allow to cool slightly before serving.

• Preparation time: 10 minutes
• Cook time: 35-40 minutes
• Total time: 45-50 minutes