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–+ servings
A bowl of sheet pan potatoes, roasted to golden perfection and garnished with chopped parsley, rests on a deep red cloth. Cherry tomatoes and a small bowl of coarse salt add a charming backdrop, highlighting the crispy edges of these scrumptious wedges.
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Sheet Pan Potatoes

Crispy on the outside, tender on the inside—these Sheet Pan Potatoes are the ultimate easy side dish! Roasted to golden perfection, they're infused with the rich flavors of balsamic vinegar and fresh rosemary, giving them an irresistible balance of savory and tangy goodness. Whether you're serving them alongside a weeknight dinner or as part of a holiday feast, these crispy roasted potatoes are sure to steal the show!
Course Side Dish
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 150kcal
Author Wendy Polisi

Ingredients

  • 2 pounds yellow potatoes scrubbed and cut into pieces
  • ¼ cup avocado oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Preheat the oven to 475°F. Line a sheet pan with aluminum foil.
  • Place the potatoes in a large bowl.
  • Add the avocado oil, vinegar, rosemary, salt, and pepper. Toss until coated.
  • Arrange in a single layer on the prepared baking sheet.
  • Cook for 15 minutes. Stir and cook another 15 to 20 minutes,, stirring after 10 minutes.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 298mg | Potassium: 484mg | Fiber: 3g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 22mg | Calcium: 16mg | Iron: 1mg