Roasted Potatoes

These potatoes are a regular and quite popular side dish at my house. They’re really easy to make and they go with just about any meat or fish dish. You can use any type of potato you like, but I find that the smaller ones are tastiest.

  • 1 pound new potatoes, scrubbed and quartered
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

  • Preheat oven to 400 degrees F.  Spread cut potatoes out on a baking sheet. Drizzle with the oil, sprinkle with salt and pepper and toss well to combine. Bake for 15 minutes on the middle rack, then toss. Bake for another 15-20 minutes until golden brown and slightly crispy.
  • Quick Tips
  • 1. This is the basic recipe. You can really spice it up by making a few minor additions. Try tossing a few smashed garlic cloves with the potatoes, adding a sprig or two of rosemary or if you like a little heat, adding a touch of crushed red pepper flakes.
  • 2. In the summer, I like to take this recipe to the grill (see photo, right). Instead of cutting the potatoes, toss them whole with olive oil, salt and pepper. Wrap them tightly in foil, then place them on the hot grill over direct medium heat. Turn the package occasionally. Total grilling time will be about 30 minutes. Check one to make sure it’s tender before pulling them off the grill. Be careful opening the packet so as not to burn yourself with the hot steam. Some people have to learn this lesson the hard way…no one I know, of course.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

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