4 Ingredient Roasted Potatoes

Welcome to Foodie Friday! I generally don’t refer to much of anything as perfect, but these 4 ingredient roasted potatoes fit the bill! *-*

I love and adore potatoes (or as I like to affectionately call them, patotas), and I recently found out how to check what Twitter list(s) you’ve been added to. Apparently, someone added me to a “tweets about potatoes” list and that kinda made my day.

If your idea of amazing potatoes = super crispy outside and soft interior that’s one step before mashed potatoes, you’re definitely gonna want to try these!

…and speaking of potatoes, does anyone else ever enter a food coma whenever they have potatoes? I have to ration my portions unless I know I can nap because it’s almost 100% going to happen. No? Just me? Alright then, fine.

The key to crispiness is in dehydration! That helps to develop a creamy starchy exterior surrounding the potato before you stick em’ in the oven.

4 Ingredient Roasted Potatoes

Print Recipe

5 from 8 votes

4 Ingredient Roasted Potatoes

Looking for the perfect appetizer? Check out these super tasty roasted potatoes!

Prep Time5 minutes mins

Cook Time1 hour hr 20 minutes mins

Course: Appetizer, Side Dish

Cuisine: American

Servings: 4 people

Calories: 125kcal

Ingredients

• 1 lb potatoes peeled
• 1 tsp salt
• extra virgin olive oil
• generous helping of McCormick Perfect Pinch Caribbean Jerk seasoning**

Instructions

• Add the potatoes into a pot + cover with ~2" of cold water. Add 1 tsp salt to the water and bring it to a boil over medium heat.
• Cook until tender (~15 minutes), then drain and cut into ~1/2" thick pieces.
• Preheat the oven to 375-400.
• Line a baking sheet with aluminum foil and drizzle in extra virgin olive oil*, making sure to coat the entire foil/pan.
• Add the potatoes to the pan and cook for 40 minutes, then remove from the oven and flip the potatoes onto the other side and put it back into the oven for another 20 minutes.
• Season liberally with the Caribbean Jerk seasoning!

Notes

• *Olive oil smokes at 400 degrees, hence the wanting to keep it somewhere in the 375-400 range.
• **You can use whatever seasoning you'd like, but what's pictured/what I've discovered I really love = this seasoning! *-*

*The oil, temperature and timing is variable and according to preference. I haven’t tried this personally, but you can apparently achieve pretty awesome results with:

• goose fat
• butter (low smoke point, but gives it a rich creamy taste)
• peanut oil (high smoke point and high in saturated fat, so you can crisp them at 450 in half the time).

End-of-Week-ish Recap!

• Still following along virtually on my road trip from last year? Check out the Valley of Goblins in Goblin Valley State Park!

• What’s your favorite way to enjoy potatoes?
• What food tends to put you into a food coma?