Oven-Fried Red Potatoes
These oven-fried red potatoes are crunchy and have a bold flavor to make the perfect side dish any time of the year. This recipe is a great way to use up your garden fresh or store-bought red potatoes.
Servings 4
Ingredients
- 4 medium red potatoes
- 1/4 cup avocado oil
- 2 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
Instructions
- Preheat oven to 400 degrees and grease a baking sheet or stone.
- Dice potatoes into 1 inch pieces.
- Place diced potatoes in a large bowl and toss to coat with the avocado oil, garlic, salt, pepper, and Italian seasoning.
- Spread the potatoes in a single layer on the baking stone. Bake for 35-45 minutes or until golden brown and fork tender.
- Sprinkle with parsley and serve.
Notes
- To prep potatoes ahead of time, place diced potatoes in a bowl and cover them with cool water. Store in the fridge for up to 24 hours. When ready to cook, drain out water and dry the potatoes. Then continue with adding oil and seasonings.
- It's important that potatoes are in a single layer and not overcrowded on the pan so that they get crispy.
- Store leftovers in an air-tight container in the fridge for up to 3-4 days.