My version of roasted potatoes is easy to fix. They can roast along side meat in the oven or roast as you fix the rest of your meal. The clean up is quick and easy if you use non-stick tin foil to roast them on.
Roasted Potatoes
- 3 to 5 medium size potatoes
- 1 Tbsp. of olive oil
- your favorite herbs & spices - to taste, (I use our favorites: garlic salt, black pepper, onion powder, Lawry's Seasoning Salt, paprika, parsley, a dash of cayenne pepper or red pepper falkes.)
- a small to medium baking sheet lined with non-stick tin foil or parchment paper.
Preheat your oven to 350 degrees. Get you baking sheet prepared by lining it with some kind of liner. (I like to use tin foil because it helps the potatoes roast quicker. If you aren't comfortable using tin foil, use parchment paper and increase the baking time.)
In a large bowl, add the olive oil and your favorite spices. Whisk together to combine.
Peel, rinse, and cut the potatoes into one inch size cubes. Place the cubes in the large bowl and use a rubber spatula to stir the potatoes to coat them with the oil and spices. When coated, pour the coated potatoes on to the baking sheet. If there is any oil not coating the potatoes, it will pour on to the baking sheets with the potatoes. That is just fine, because it will help with the roasting process.
Place in the 350 degree oven and roast for about an hour. Stir once half way through with a metal spatula, turning the potatoes over at the same time. We like the potatoes roasted until they are golden brown around the edges. If you like them tender and soft, don't leave them in as long. Just keep an eye on them for your level of doneness.
Roasted potatoes is one of those simple dishes everyone should add to there recipe repertoire! If you give them a try, let me know what you think!
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