3-Ingredient Garlicky Red Potatoes
Serves8 to 10
Serves 8 to 10
- 3 pounds
large red potatoes, cut into 1 1/2- to 2-inch chunks
- 3 tablespoons
- 3 teaspoons
- 1 teaspoon
- 1/4 teaspoon
freshly ground black pepper
medium lemon, seeds removed
Arrange a rack in the middle of the oven and heat the oven to 425°F. Place a rimmed baking sheet in the oven while it heats.
Place the potatoes, olive oil, garlic powder, salt, and pepper in a large bowl and toss to combine. Remove the hot baking sheet from the oven. Transfer the potatoes to the baking sheet and arrange them cut-side down.
Roast for 15 minutes. Flip the potatoes over with a flat metal spatula and roast until browned and tender, about 10 minutes more. Just before serving, squeeze the lemon over the potatoes and toss to combine.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.