September 11, 2016

Roasted potatoes

Posted in Vegetables at 7:50 pm by Sheila OConnell

A classic recipe for those of us who love potatoes.

3 lb red potatoes
1/4 cup extra virgin olive oil
1 1/2 tsp kosher salt
1 tsp fresh ground black pepper
6 cloves garlic, crushed (optional)

Wash the potatoes and peel partially (I like to leave some of the peel on, so I peel off just the eyes and any blemishes.)
Cut potatoes into chunks of about 1.5 inches diameter
Put potatoes onto large baking sheet in one layer.  It’s best if the chunks are not touching each other.
Drizzle olive oil over potatoes and sprinkle with salt and pepper.
Add garlic if using.
Stir all on the baking sheet and arrange back into layer.

Cook at 400 for about 45 minutes, using spatula to turn over every 15 minutes.  If they are cooking too fast, reduce heat to 375.





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