Golden Crispy Roasted Potatoes: A Simple and Delicious Recipe

This fantastic side dish goes great with any protein, especially grilled meats! The skin of the potato gets crunchy and delicious, without sacrificing that perfect potato fluff on the inside! The saltiness pairs well with the sweetness of the bell pepper, and the aromatics are the herbs make this a wild flavor ride! Who knew you could get so much just from potatoes?!

To begin, cover the base of your pan with a good amount of olive oil. Depending on the size of your pan this amount could differ, but it should cover the base of the pan well. You don't want to have a standing pool of oil, but you also want to be sure it stays covered, as this will help roast our potatoes throughout the cooking process.

Once you've oiled your pan, cut your red potatoes into small chunks. The size of the potatoes doesn't matter too much as long as they are all roughly the same. I prefer quartered pieces, but it's truly up to you. Once they're thrown in, toss them with the olive oil so each piece is well covered. The same rules apply for our red bell pepper. Cut them however you'd like, just make sure they are similar sizes. Toss them on top of the potatoes, but don't toss them with oil; they won't take as long to cook so we don't want to speed the process anymore than we have to. Once your potatoes and peppers are placed, proceed to generously salt and pepper the dish. Also, take your garlic powder and evenly distribute it. The reason we don't use actual chopped garlic for this recipe is that it takes a long time to roast these potatoes to get them perfect. If garlic cooks too long, especially in this roasting in oil method, it can burn and become bitter. No one likes that. Finally, take your rosemary and thyme and crumble the leaves over the top of everything, throwing the remainder of the sprigs in afterward. This will add immense flavor and aromatics to the dish!

Now that our dish is prepared, it's time to start cooking. Preheat your over to 400 degrees Fahrenheit. Place the dish in and let it sit for 30 minutes. When the timer goes off take the potatoes out and give them a quick toss. If some pieces are stuck to the pan just leave them alone, as they crisp up they'll release on their own later! Place them back into the over and continue roasting for another 20 minutes. When this is done give it one more toss, trying to keep lighter pieces facing down and crispy edges facing up. Bake for another 15 minutes or so and then repeat the process of 15-minute intervals until the potatoes are at the desired crispness for you! This will change depending on the side of your pan and how much you've made. When you're done they should look something like this!

These incredible potatoes are great with any steak dinner, or other grilled meats! Their crunchy skin is perfect with the soft texture of the inside. The salt and garlic complement the sweet charred peppers perfectly! And the aromatics of the rosemary and thyme add amazing flavor and make the house smell great! Everyone will absolutely love this side!

Let me know in the comments below what you think this would pair well with, or any praise or criticism of the dish! I look forward to reading and responding to any questions as well! Also, please be sure to keep an eye out for any new recipes I post or pair with this dish! And as always, keep eating good!