Potatoes are one of my favorite foods! They are so versatile. I especially love how you can take just a couple pantry staples, add a potato, & you get an easy & scrumptious side dish.
This recipe is great for beginners in the kitchen but it’s also a fabulous recipe to keep in your back pocket once you’re more familiar with cooking. Easy side dishes are so handy to whip out when you are making a more elaborate main dish.
How do I make Roasted Potatoes?
First things first – get the oven hot. For roasting potatoes, we want a nice high heat to crisp the outside quickly. Preheat your oven to 425 while you get the potatoes ready.
To prepare the potatoes for roasting, you will need a sharp knife & a cutting board. Wash & dry your potatoes before you start chopping. Once they are dry, you want to cut them into small cubes. Try to make the cubes all about the same size so they roast evenly.
Next you will toss them in the olive oil, salt & pepper. The pepper used for this recipe needs to be a coarse grind. I use my mortar & pestle to achieve a coarse grind. You can also use a pepper mill with an adjustable grinder. Here is an electric version & here is a manual version.
Once the potatoes are evenly seasoned, spread them out into an even layer on a baking sheet & roast for 25 minutes. If you like them extra crispy, feel free to leave them in the oven for an additional 5 or even 10 minutes.
Is this dish Kid Friendly?
It always depends on your kid, right? This dish is too spicy for my kids when I make it as written. It will depend on your child & their taste.
If you’re looking for a super kid-friendly potato recipe, check out my Instant Pot Baked Sweet Potatoes. They are like the dessert version of this recipe. Plus they’re another easy & simple side dish that you need in your back pocket.
What to serve with Roasted Potatoes
Potatoes are carb heavy so you will want to look for a lean protein & a non-starchy vegetable to pair with the Roasted Potatoes. Here are some lean protein ideas for you:
A few examples of non-starchy veggies that you could use are:
- A Side Salad
- Steamed Green Beans
- Air Fryer Broccoli
- Sautéed Peppers & Onions
- Roasted Brussel Sprouts
So did you give these roasted potatoes a try? Please tell me all about how it goes! I really appreciate all of your feedback & I love seeing your creations! Please leave a review & comment below. And don’t forget to take a quick pic of your creation & tag This & That on Instagram or Facebook.
Black Peppercorn Roasted Potatoes
Super easy & simple side dish that’s ready in 30 minutes! It does pack some heat but the Greek yogurt helps cool it down.
- 1.5 lb Red Skin Potatoes 6 small-medium potatoes, varied in size
- 1 1/2 T Olive Oil
- 2 t Black Peppercorns or 3 t coarsely ground black pepper
- 1 t Salt
- Plain Greek Yogurt optional, for serving
- Chopped Green Onion optional, for serving
Preheat your oven to 425 F.
Using a mortar & pestle, crush half a teaspoon of peppercorns into a coarse grind. Add half a teaspoon to the mortar & repeat the process, until all peppercorns have been crushed & cracked.
Wash & dry your potatoes. Chop them into small cubes & try to make the cubes approximately the same size to ensure even roasting. Add the potatoes to a 9″ x 13″ rimmed baking sheet.
Toss the potatoes with the oil, salt, & freshly cracked pepper until they are evenly coated. Spread into an even layer on your baking sheet, with the skin sides up where possible.
Roast for 25 minutes. Shake or stir the potatoes once halfway through & rotate the pan when you return to the oven. If you prefer more crisp, leave the potatoes in for an additional 5-10 minutes until they look right to you.
Serve immediately with the yogurt & green onions.
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