Need an easy, delicious side dish? Try these Crispy Sheet Pan Roasted Potatoes! Paleo + Whole 30 friendly, these potatoes are perfectly roasted + so yummy!
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Guys – these are the potatoes that I DREAM about throughout the day waiting for dinner… Seriously, I’m not kidding. If you’ve read the blog before, you know I love potatoes + carbs of pretty much ALL forms, but I have a special spot in my heart for potatoes. They’re one of my all time favorite things.
I love them for a lot of reasons, obviously because they’re delicious, but also because they’re so versatile! Mashed potatoes, french fries, spiralized crispy potatoes… the list goes on and on because there’s really no wrong way to eat them! However, I will say that I think these Crispy Sheet Pan Roasted Potatoes are the best way to eat them.
Whenever we make dinner, these are the first things to go off my plate. They’re super crunchy on the outside, soft on the inside, perfectly salty and have a little bit of flavor + kick from the garlic/pepper! I could seriously eat just these as a meal, and usually you can find Ty + I literally standing over the oven practically burning our mouths as we eat them right off the sheet!
If you’re looking for an easy staple side dish that goes with anything – these are for you! They’re paleo, gluten free, Whole30 friendly + vegan which means pretty much anyone can enjoy them! They’re also great for breakfast alongside eggs + bacon – so you can make a big batch + reheat them in the morning! (If they last that long!)
Once you try these Crispy Sheet Pan Roasted Potatoes I think you’re going to fall in love! We have them at least once a week with our dinner, but I could easily eat them every night!
Things we used for this recipe:
Crispy Sheet Pan Roasted Potatoes
Need an easy, delicious side dish? Try these Crispy Sheet Pan Roasted Potatoes! Paleo + whole 30 friendly, these potatoes are perfectly roasted + so yummy!
- 4 cups russet potatoes, cubed in small (approx 1 inch) pieces
- 2 tbsp olive oil
- 1/2 tbsp salt
- 1/2 tbsp pepper
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
Preheat oven to 450 + line a cookie sheet with parchment paper or a silpat baking sheet.
In a bowl, toss together chopped potatoes, olive oil + spices. Make sure all pieces are evenly coated
Spread out potatoes on lined baking sheet
Bake for 20 minutes and stir potatoes to make sure sides are getting evenly coated. Bake for additional 20 minutes until potatoes are browned.
Nutrition Facts (per serving): Calories: 119, Fat: 5g Carbs: 19g Protein: 2g
You can view the nutrition facts for this on My Fitness Pal.
Need something to pair these potatoes with? Try our Whole 30 Rosemary Pecan Crusted Chicken Cutlets!