5 Ingredient Friday: Roasted Potatoes

This week’s 5 Ingredient Friday recipe is one that is so simple and easy, yet so delicious! Roasted Potatoes are the perfect addition to many different meals. They go with Beef, Chicken, Pork, Vegetables, etc. And they don’t require a lot of ingredients, which is always a plus! You can change up the herbs that you use as well. I love rosemary on my potatoes, but I also enjoy parsley, thyme, or even oregano! I’ve even substituted a little bit of Parmesan Cheese for the herb and the flavor is amazing. Experiment with some different flavors and see what you like!

This dish is so easy because you can just pop the potatoes in the oven and let them cook while you prepare the rest of the meal. They come out so flavorful and crispy.


  • 4 large potatoes
  • 1 small onion
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon fresh rosemary
  • salt & pepper (freebies)


Preheat the oven to 400 degrees F.

Cut the potatoes in half, and then cut each half in half (do you follow? each potato should be cut into 4 pieces). Cut each piece into about 4 chunks, but make sure they are all about the same size so that they cook evenly. Cut the onion into chunks, about half the size as the potatoes. Place the potatoes and onion in a bowl with about 2 tablespoons of olive oil and rosemary;  toss until the potatoes are well coated. Dump the potatoes on a baking sheet lined with foil and spread them out.  Make sure they are in a single layer. Season with salt & pepper. I use about a teaspoon of salt and a quarter teaspoon of pepper.

Single layer on a baking sheet

Roast in the oven for at least 1 hour, or until browned and crisp. After about 30 minutes, flip the potatoes to ensure even browning.

Roasted Potatoes – nice & crispy

Remove the potatoes from the oven and taste. If necessary, season to taste, and then serve.

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  1. Roasted potatoes are always a fave side – so quick to whip up and easy to play with when it comes to seasonings.

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