Pan Roasted Potatoes
Crispy, golden pan-roasted potatoes with seasoned margarine, perfect as a comforting side dish for family dinners or casual gatherings.
Ingredients
Instructions
- Boil the potatoes for 10 minutes, then drain.
- Arrange the boiled potatoes in a 9 x 9 x 2-inch baking pan.
- Pour melted margarine over the potatoes.
- Sprinkle all sides with salt, pepper, and paprika.
- Turn the potatoes 2 or 3 times during baking.
- Bake in a 325°F oven for 1 to 1 1/4 hours.
- Baste the potatoes before serving.
Tips & Substitutions
For crispy edges, ensure the margarine is evenly distributed over the potatoes. You can substitute olive oil for margarine for a healthier option, or use garlic-infused oil for added flavor. If you prefer a little heat, consider adding a pinch of cayenne pepper along with the paprika. Adjust the seasoning to taste throughout the cooking process for the best flavor profile.
Serving Suggestions
These pan roasted potatoes make a delicious side dish to accompany grilled meats or a fresh salad. They pair beautifully with Potato Salad With A Twist for a hearty meal. For a complete dinner, serve alongside a refreshing Lemonade Kicker drink to balance the flavors. Garnish with fresh herbs like parsley or chives for an added touch.
Storage & Reheating
Store any leftover pan roasted potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a 350°F oven for about 15-20 minutes, or until heated through and crispy. Avoid microwaving directly as this may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pan Roasted Potatoes contains roughly 499 calories, with 7g protein, 69g carbohydrates, and 22g fat. It is an excellent source of vitamin C (42% of the Daily Value), potassium (38% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of protein. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this recipe?
Yes, you can use various types of potatoes such as Yukon Gold, red potatoes, or even fingerling potatoes. Each type will offer a different texture and flavor. Just ensure they are cut to a similar size for even cooking.
How do I know when the potatoes are done baking?
The potatoes are done when they are golden brown and crispy on the outside, and a fork easily pierces through them. Baking times may vary based on the size and type of potatoes used, so keep an eye on them during the last 15 minutes.
Can I prepare these potatoes in advance?
Yes, you can boil the potatoes ahead of time and store them in the refrigerator for up to 24 hours before baking. When ready to bake, simply follow the remaining steps in the recipe, adjusting the baking time if necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).