Roasted Potatoes

just a simple as can be

These are so darn easy and delicious you may find yourself making them nearly every night.  You can do that, certainly.  Or, make an extra large batch at the beginning of the week and reuse them throughout the rest.  Enjoy beside Balsamic Beef Tenderloin on Sunday, warmed and tossed in a creamy Sriracha sauce for Spicy Potato Salad beside a burger on Monday, and beneath a fried egg and crumbled sausage for Morning After Hash on Tuesday.

On Wednesday, you let us know how you doctored ‘em up.

cooking information

• Yield: 4 Servings
• Prep Time: 10 minutes
• Cooking Time: 35 minutes

recipe ingredients

• 2 Pounds Baby Red or Golden Potatoes
• Olive Oil
• Salt and Pepper

recipe instruction

1. Preheat your oven to 450 degrees.

2. Clean your potatoes. Slice into quarters and place in a large roasting pan.

3. Lightly drizzle olive oil over the potatoes.

4. Season with salt and pepper. Toss until all sides of potatoes are coated and seasoned.

5. Place your potatoes in the oven and let cook for 35 minutes.

6. The potatoes are finished cooking when they are golden brown on the sides and are cooked through and tender. To tell if the potatoes are tender, stick a sharp knife in the middle of one. If the potato slides off, it is finished cooking.

7. After the potatoes are finished cooking, remove from the oven and let cool a bit. Eat while warm and enjoy!

cooking tips

• This is a classic basic recipe that can be used with homemade ketchup, with a nice family dinner, or with a juicy steak. Also this works for big red potatoes, fingerling, or any other roasting potatoes. Adjust the cooking time according to the thickness of potato.
• For something fun you can add other root vegetables like sweet potatoes, squash, or turnips, and roast them together for different flavors. The only thing you need to make sure is that everything is cut uniformly so they will be finished cooking at the same time.