With these potatoes, you wont miss the loads of oil in regular fried potatoes. Golden on the outside, tender on the inside.


Recipe Summary

10 mins
1 hr
1 hr 10 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

  • Rinse and dry potatoes with a paper towel and transfer to a large bowl. Add olive oil, seasoned salt, salt, and black pepper; mix well. Spread potatoes on a baking sheet.

  • Bake in preheated oven for 30 minutes, turning potatoes occasionally. Continue baking until potatoes are tender and golden brown, about 30 minutes more.

Nutrition Facts

206 calories; protein 4.4g; carbohydrates 37.6g; fat 4.7g; sodium 553.5mg. Full Nutrition

Reviews (32)

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Most helpful positive review

Rating: 5 stars
I want to know how to make the potatoes in the picture. That looks amazing. Do you cut them almost all the way through and then roast them? I have been making oven roasted potatoes for years and love them. I vary the seasonings to change them up. Read More
44 Ratings
  • 5 star values: 36
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I want to know how to make the potatoes in the picture. That looks amazing. Do you cut them almost all the way through and then roast them? I have been making oven roasted potatoes for years and love them. I vary the seasonings to change them up. Read More
Rating: 5 stars
I was looking for a lighter potato recipe and this turned out nice! I added a little less salt then called for, and added some dried rosemary for a little extra flavor. I had to add a little more olive oil halfway through cooking so they didn't get too dried out, but they ended up delicious! Easy, healthy side dish! Read More
Rating: 5 stars
The potatoes in the picture look like http://allrecipes.com/recipe/roasted-fan-shaped-potatoes/detail.aspx, which I've had in my recipe box for years. To make the fan effect, I've found the easiest way is to scrub and peel (or not peel!) a baking potato, then line up the potato parallel between two wooden spoons and cut them thinly until the knife is stopped by the wooden spoons from cutting through the bottom of the potato. It's easy and it looks pretty cool. As for this recipe, it works very well, I'm making it for supper tonight, in fact. I add fresh or dried rosemary to the olive oil, though, then every 15 minutes I pull them out and give them a stir. Usually they're done after 45 minutes. Read More
Rating: 4 stars
Good, basic and functional recipe for oven-roasted potatoes that lends itself well to personal interpretation. The size of “chunks” being relative, I cut mine on the smaller side which then required less roasting time. (I also roasted them at a little higher temperature, 425 degrees) As you toss and turn them a time or two, just stick a fork in them and when they’re tender they’re done. Any variety of seasonings or herbs could be used, even the addition of a little Parmesan, but tonight I prepared these with fresh garlic and chopped fresh rosemary and, for added flavor, used duck fat rather than olive oil. Read More
Rating: 5 stars
I just tried this - using 2 wooden spoons with potato in the middle then cut like a fan - wow - this was good. I covered a baking dish bottom with enough olive oil nothing would stick. Initially placed fan cut potatoes in lightly oiled dish pieced olive oiled fresh rosemary and sea salt in between every slice a little pepper then poured small amount of olive oil maybe teaspoon per potato. Then turned potatoes upside down uncut bottoms up and baked 30 minutes. Then removed from oven using tongs turned all potatoes sliced side up baked another 30 minutes. About 10 minutes before removing turning the oven light on I could see these would be great. Next time (soon) I ll take a photo. Read More
Rating: 5 stars
big hit with the family. they were so easy to make and so tasty. I added minced garlic and onion and used sea salt in place of the regular salt. Read More
Rating: 5 stars
I'm relatively new to cooking but this is a great recipe. First off I actually had all the ingredients listed and it is very simple. Even I can't mess it up. I've made it about a half dozen times by now with minor variations. First off 6 potatoes seemed like a lot to me (I'm only cooking for one here) so I halved everything which worked out nicely because I don't see how you're going to fit 6 sliced potatoes on one baking sheet. (I only have one). I found I liked to cut the potato wedges very thin so they would get crisp. It's hard for me to do consistently though so I do end up with some that are too thick (IMO) but I just let them cook longer than the ones I cut just right. And they're still good - I just prefer the thinner crisper ones. Another issue I found is an inconsistency in smothering the potato pieces with olive oil and spices. I always run out so I end up with some really well spiced and oiled potato wedges and a few that hardly have any extra flavoring. So now I am just taking the recipe as a starting point and adding more olive oil and other stuff as needed. I've been adding other things as well. A little garlic onions and the crumbs from a jar of mixed nuts (almonds. cashews. pecans brazil nuts hazel nuts - just the crumbs). This is so much better than pre-processed "snack" food. Read More
Rating: 5 stars
I cut salt in half to make healthier option. Probably could have cut pepper back too but they were great and simple just the same! Read More
Rating: 5 stars
easy and yummy! gonna add rosemary next time. thanks for the base recipe! Read More