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Roasted Potatoes
Category: Potatoes
Serves:
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Ingredients:
6 Medium Potatoes ( about 2 lbs.) 4 Tablespoons of Olive oil 2 teaspoons of Dried Rosemary (optional) 1 Tablespoon of Salt 1 teaspoon of Pepper A sprinkle of Garlic powder and Onion powder
Directions:
You need to go and preheat the oven to 425 degrees. Also check to see that the rack is in lower third of the oven. We are not going to peel the potatoes, as the skin will add a really nice texture to the roasted potato. Instead, we're going to start by washing the potatoes under running water either with a vegetable brush or by rubbing the potatoes vigorously with your hands. Remember....soap is never used to wash fruit or veggies! Then dry them with a paper towel. Cut the potatoes in half lengthwise, then into narrow wedges about 1 inch thick. Try to cut them all the same size so that they'll cook evenly. Stick all the cut potatoes into a clean plastic bag. I like to use the zip-lock bags to seal them tight. Pour the olive oil over the potatoes. Add the dried rosemary to the bag. Add the salt and pepper. Add a sprinkle of garlic or onion powder if you like. Close the bag and gently squish everything together with your hands. Empty the bag of potatoes onto the baking sheet. Place the baking sheet in the oven. Roast the potatoes for about 20 minutes. Then turn them over using a spatula or a pair of tongs. Roast for an additional 15 or 20 minutes, depending how browned and crispy you like them. Sometimes I leave them in the oven even longer. Watch it though. There's a fine line between really crispy and burnt. They will be very hot! Tempting as they look, let them cool a few minutes before biting into them!