Oven Roasted Potatoes O'Brien
Servings: 2 Servings
Calories: 192kcal
The easiest way to get crispy diner style potatoes without standing at the stove.
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Equipment
- oven-proof skillet
Ingredients
- 1 tbsp cooking oil avocado oil or other neutral oil
- 3/4 lb waxy yellow potatoes cubed
- 2 tbsp onion chopped
- 1/4 cup sweet peppers chopped
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp onion powder
Instructions
- Preheat the oven to 425°
- Add the oil to an oven safe cast iron skillet and place it in the oven while it preheats
- Wash the potatoes and dry them well
- Cut the potatoes into roughly 1/2 inch cubes
- Finely chop the onions and set aside
- Finely chop the sweet peppers
- Once the oven is hot carefully remove the skillet from the oven
- Add all the potatoes, onions, and peppers to the skillet
- Stir to combine
- Sprinkle with salt garlic powder and black pepper and stir to combine again
- Roast at 425°F for 20 to 25 minutes
- after 15 minutes take the skillet out and stir
- Return the pan to the oven and roast the remaining 10-15 minutes or until the potatoes are soft and browned up
Video
Notes
- Drying the potatoes well helps them roast and crisp instead of steam
- A cast iron skillet helps achieve the best crispy texture
Nutrition
Serving: 1 Serving | Calories: 192kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 613mg | Potassium: 836mg | Fiber: 4g | Sugar: 3g | Vitamin A: 597IU | Vitamin C: 39mg | Calcium: 22mg | Iron: 1mg