Roasted Potato


Yield: 4 People


Work: 20 Minutes


Total: 50 Minutes


How to

  • Preheat over to 400F°

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • Put Potato, Onion, and Garlic in bowl and toss with Oil.

  • Toss with Salt and place on a Parchment Paper lined Half Sheet Baking Tray

  • Potatoes are done when easily pierced with a fork and caramelized (roughly 30 minutes).


  • Add other Root Vegetables.

  • Try different Herbs or even Spices.

  • Toss with a little Red Wine Vinegar.


  • 4 Cups Potato, peeled and cubed into ½” pieces

  • 1 Red Onion, cut into ¼ inch slices

  • 4 Cloves Garlic, peeled and chopped

  • 3 Tbsp Camelina Oil

  • 2 Tsp Salt


  • Knife

  • Cutting Board

  • Peeler

  • Bowl

  • Half Sheet Baking Tray

  • Parchment Paper

  • Airtight Container


  • Airtight Container in Refrigerator for up to 5 days.


Use Your Roasted Potatoes in the following Recipes:


Questions about this recipe? Ask Chef Pierson!