Roasted Potatoes Yield:
4 servings
4 medium potatoes, diced or 12 new
potaotes, halved, or quartered
3 to 4 tablespoons olive oil
½ teaspoon kosher salt
¼ to ½ teaspoon black pepper
- Combine cut-up potatoes and oil in bowl
and toss.
We added fresh rosemary to the potatoes. - Arrange oil-coated potatoes in a baking pan or dish, spreading out so they form a single layer.
- Sprinkle with salt and pepper.
- Bake, uncovered, in a 450° oven about 25
minutes or until potatoes are tender and light brown.
Variations:
Add 2 large shallots or 4 green onions,
finely chopped to the potatoes.
Herb Roasted Potatoes — add (about1/2
teaspoon) crushed rosemary or basil or other herbs of choice to the potatoes as
they bake.
Recipe without photos . . .
Roasted Potatoes Yield: 4 servings
4 medium potatoes, diced or 12 new potaotes, halved, or quartered
3 to 4 tablespoons olive oil
½ teaspoon kosher salt
¼ to ½ teaspoon black pepper
- Combine cut-up potatoes and oil in bowl and toss.
- Arrange oil-coated potatoes in a baking pan or dish, spreading out so they form a single layer.
- Sprinkle with salt and pepper.
- Bake, uncovered, in a 450° oven about 25 minutes or until potatoes are tender and light brown.
Variations:
Add 2 large shallots or 4 green onions, finely chopped to the potatoes.
Herb Roasted Potatoes — add (about1/2 teaspoon) crushed rosemary or basil or other herbs of choice to the potatoes as they bake.
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