Groceries are getting expensive these days.

The humble potato can help with that. 

Potatoes are incredibly versatile and inexpensive.

They don’t just add bulk and yumminess to your meals either… they are sources of vitamins and minerals such as vitamin c and potassium.

One of my absolutely favorite and no fuss ways to prepare them is roasted them.

I prefer to make the entire bag at once. They reheat incredibly well and if I’m going to chop a few potatoes might as well get into the flow and make a whole big batch.

I made these with red potatoes but golden potatoes work well too. I leave the skin on.  I have not yet tried this with russet potatoes.  For small baby sized potatoes I just cut in half vs chopping up.

Ingredients:

5 pound bag of potatoes

2 sticks butter cut up into squares

Salt

Pepper

Any other seasoning of your choosing

Optional- chopped onion

Directions

Preheat your oven to 425 degrees F

To your sheet pan (I like ones with sides) add one stick of cut up butter spread out over the pan

To the butter add salt and pepper. If using other seasonings add them too

Wash and chop up potatoes into bite sized pieces. Leave skin on.

Add potatoes on top of butter and seasonings.

To top of potatoes add second stick of cut butter. Try to space out from butter on the bottom.

If using chopped onions add those on top.

Add some more seasoning to your liking.

After about 20 minutes stir up mixture to make sure all potatoes are covered in butter and not dry. This is easier if your sheet pan has sides.

Cook another 15 to 20 minutes until starting to get golden brown but still soft. If you prefer a more crispy potato continue to cook until they reach your desired crispness or add to a skillet to crisp up.

These little roasted potatoes are good in so many ways.

Add some ground beef on top for a burger bowl situation.

Add some eggs and make a breakfast bowl.

Serve with any meat of your choice.

Eat straight from the bowl 🙂