Plain Jane Roasted Potatoes

"Roasted potatoes with no herbs but a lot of taste. I came up with this combining several other roasted potatoes recipes I had tried and didn't want all the fuss of using any other ingredients. Good when you just want to use what you have on hand. Fresh ground pepper, kosher salt and butter is a must! Use a large baking dish."
photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo
Ready In:
1hr 10mins




  • Preheat oven to 400°F.
  • Melt butter over medium, set aside.
  • Wash, dry and quarter potatoes. Keep skins on.
  • Place potatoes in a baking dish and coat with olive oil making sure the potatoes are thoroughly coated.
  • Add kosher salt and toss with potatoes.
  • Add melted butter and toss with potatoes.
  • Liberally ground pepper over potatoes and toss.
  • Place dish uncovered in the oven. Cook potatoes for one hour or until potatoes are crispy and golden brown.

Questions & Replies

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  1. Adie
    I can't believe I haven't rated this recipe before now. I have made these potatoes about a dozen times already and they are incredible. They are brown and crisp on the outside and tender on the inside. I like to turn the potatoes over after 30 minutes to make sure that they are browned on all sides. It is a great side dish with a roast but I would be willing to eat a bowl of them all by themselves!
  2. AcadiaTwo
    Delicious method for cooking potatoes. I couldn't resist not adding some rosemary and thyme seasoning! The potatoes smelled heavenly while cooking and I will be making these again and again! Made for Spring 2012 PAC.
  3. ladyfingers
    I've made oven-roasted potatoes before, but they usually have more ingredients and often yield greasy results. These were just right--an attractive look and very tasty. Messy's measurements are spot on. Sometimes simple is best--thanks for reintroducing that seemingly forgotten concept, Messy!
  4. Noo8820
    I love the fact that these potatoes were skin on, less work of course, and so good for you.<br/>Although it pains me to say it, the butter really is a must, so don't be tempted to skip it.<br/>These potatoes were gorgeously crispy, but so fluffy inside....a perfect accompaniment to just about anything in my book!<br/>Made for PAC-OCT '11
  5. M. Joan
    Your potatoes a HUGE hit! Served enough for a dozen folks and not a morsel was left. I used new red potatoes, cut in half and baked on a well oiled jelly roll pan. Along with your instructions, I also sprinkled garlic salt and added fresh chopped parsley over all. Absolutely DELICIOUS!



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