Roasted Potatoes

This is such a classic go-to potato side dish recipe. There are only a few things you have to do, and if you do those things, you're talking intense potato side dish pleasure! The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes dark and rich.
  • ¼ cup olive oil, or more if needed
  • 2 pounds red potatoes, cut into evenly sized pieces
  • kosher salt and freshly ground black pepper to taste
  • ½ large red bell pepper, seeded and cut into 1-iinch pieces

Preheat oven to 400 degrees F (200 degrees C).

Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.

Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes.

Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.

You might want to watch the video before you make these potatoes the first time.