Paleo Crispy Oven Roast Potatoes
Transform your side dish game with these Paleo Crispy Oven Roast Potatoes—a simple yet irresistible recipe that delivers perfectly golden, crunchy potatoes with a tender, fluffy interior. Featuring wholesome Yukon Gold or red potatoes, this paleo-friendly recipe is seasoned to perfection with olive oil, fresh rosemary, garlic powder, smoked paprika, and a sprinkle of sea salt. Roasted at high heat for maximum crispiness, this dish is not only gluten-free and dairy-free but also bursts with flavor thanks to a finishing touch of fresh thyme. Perfect as a versatile side dish for any meal, these potatoes are easy to prep, taking only 15 minutes before the oven works its magic. Whether you're entertaining guests or serving up a weeknight dinner, these crispy roasted potatoes will be a crowd-pleaser every time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds small potatoes (Yukon Gold or red)
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves
Instructions
Preheat your oven to 425°F (220°C).
Wash the potatoes thoroughly under cold water and pat them dry with a towel. Leave the skins on for added texture and nutrition.
Cut the potatoes into evenly sized chunks, approximately 1-inch cubes, to ensure they roast evenly.
Place the potato chunks into a large bowl. Drizzle with olive oil, ensuring each piece is lightly coated.
Add the chopped rosemary, garlic powder, sea salt, black pepper, and smoked paprika. Toss the potatoes in the bowl to evenly distribute the seasonings.
Line a baking sheet with parchment paper for easy cleanup. Spread the potatoes out in a single layer on the baking sheet, ensuring they are not overcrowded.
Roast the potatoes in the preheated oven for 20 minutes. After 20 minutes, remove the baking sheet and use a spatula to turn the potatoes over, ensuring even browning.
Return the potatoes to the oven and continue roasting for an additional 20-25 minutes, or until golden brown and crispy on the outside.
Sprinkle the roasted potatoes with fresh thyme leaves for added flavor and serve hot.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2360 mg | 103% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 6.3 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3870 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
