Roasted Potatoes for every occasion…

Ah, the lowly potato.  It looks so ugly sitting in its little basket on the counter.  Knobby and pock-marked.  Dirty and brown.  And yet, when scrubbed clean, sliced and drizzled with olive oil, that lowly potato becomes something wonderful: ROASTED!roastedpots












The thing about roasted potatoes is that you can flavor them anyway you like.  You can use olive oil, sea salt and rosemary; you could do a cajun seasoning, you could simply do fresh ground black pepper and smoked sea salt; you could even do a whole herbs de provence roasted potato.  In any case, they’ll taste great!

Even better, roasted potatoes are meant for dipping.  I love anything that can be dipped.  Make a Greek yogurt dip, a ranch dip, a bbq dip, no dip…whatever you want!

If that’s not enough, you can cut, dice, half, wedge…cook these in any shape you want.  I’ve done it all and I do them basically with the same cooking technique every time.

(Assume 1 potato per person, though we sometimes will eat more…)

3-4 small russet potatoes, scrubbed

2 tbsp olive oil

Whatever seasonings you like, about 1-2 tsps depending on how much you want

Salt and pepper

Heat the oven to 450.  Line a cookie sheet or pan with foil and spray with cooking spray.

Half your potatoes and cut them into half moons (like the ones in the photo).  Dump them in a bowl and add your olive oil, seasonings, and a good pinch or two of salt and pepper. Toss to coat.

Spread the potatoes out in one flat layer on the cookie sheet.  DO NOT PILE THEM UP ON TOP OF EACH OTHER.  Put them in the oven and don’t touch them for at least 20 minutes.  Start checking after that…when they’re as brown as you want them to be, and they are cooked through (test one…mmm) take them out.  I usually cook mine 20-30 minutes.

For the halved potatoes, follow the same instructions, just make sure you place them cut-side down on the baking sheet.  Check them with a fork to see if they’re tender all the way through after 20 minutes.  They may take as much as 35.

Trust me, once you perfect roasted potatoes you’ll never yearn for a french fry again.


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