1/4cup of oil, you can use olive, or even plain vegetable oil
1red bell pepper chopped - optional
1medium sized onion chopped - optional
Instructions
Preheat oven to 450 degrees
Cube potatoes into small bite sized pieces
Place potatoes into a gallon sized ziplock bag
Pour oil over potatoes, mix well
Add in optional ingredients if you like. Sprinkle in dry onion soup mix, and shake the back so the soup mix coats the potatoes
Place potatoes into a 13 x 9 inch baking dish
Bake for approximately 40 minutes
Video
Recipe Tips
The key to perfectly roasted potatoes lies in cutting them into uniform sizes, which ensures they cook evenly. For extra crispiness, make sure to thoroughly dry the potatoes after washing—excess moisture prevents proper browning. Don't be tempted to stir the potatoes too frequently during baking; let them develop a golden crust before turning. If using a dark metal pan, you may need to reduce the cooking temperature by 25 degrees to prevent over-browning. For an elegant presentation, sprinkle with fresh chopped parsley before serving.