Oven Roast Potatoes


U.S. Metric Ingredients
5 lb AP 2.25 kg AP Potatoes
as needed as needed Vegetable oil or olive oil
to taste to taste Salt
to taste to taste White pepper



  1. Peel and eye potatoes. Cut into 25 uniform portions and trim pieces to shape. Save the trimmings for other use.
  2. Dry the potatoes well and rub with oil. Place in oiled baking pan and season with salt and pepper.
  3. Place in 400°F (200°C) oven and bake until browned and cooked through, about 1 hour. Halfway through baking time, turn potatoes and brush with additional oil.

Per serving: Calories, 160; Protein, 3 g; Fat, 2.5 g (14% cal.); Cholesterol, 0 mg; Carbohydrates, 32 g; Fiber, 3 g; Sodium, 10 mg.

Procedure Variation: Combi Oven

After step 2 in the procedure:

  1. Place in combi oven at 240°F (115°C) in steam mode and steam until cooked mostly through, about 10 minutes, depending on size.
  2. Raise temperature to 375°F (190°C) and continue to cook in combi mode for 25 minutes. Halfway through baking time, turn the potatoes and brush with additional oil.