Oven roasted potatoes are a great, less fatty but fully flavorful alternative to French fries and are darn easy to make. All it takes is a quick clean, cut, season, roast – and have at ‘em!

Just a quick word about whether to peel or not to peel the potato skins. I recommend not peeling the skins from the potatoes. Not only is peeling an extra step, but more importantly, removing the skin significantly decreases the nutrient and fiber content found mostly in both the potato skin and right below the skin.

FAO/USDA potato nutrition facts – click for link

My favorite potato (or any vegetable with an edible skin) cleaning device is a clean abrasive dish sponge as shown below, although a vegetable brush or even your bare hands will sure do the trick.

Here’s what you need for ingredients to make oven roasted potatoes.

As always, just click any picture on this page, except the nutrition picture third from the top, for complete, freshly revised and more colorful step-by-step picture book recipe.