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Roasted Potatoes

This is my go-to for Sunday dinners as well as holiday meals or even random weeknights.

The cook time is a bit long, so I always start prep for these before any other part of the meal.

They pair well with a roasted chicken or steak, but in all honesty, sometimes I make them just to eat them alone.

Ingredients

• Potatoes

I prefer baby or mini potatoes, but any potato can be used. The most important part is that all are sliced as uniformly as possible, and not too small/thin as they’ll be subjected to a lot of heat for a long time.

Directions

• Slice potatoes, place into a pot, and fill with water so that all are covered with a bit more room to spare.

• Place cold potatoes & water on a burner set to high and let sit for 30min.

• Preheat oven to 450°F/230°C

• Start stirring the pot after 15-20min to check the state of the potatoes; if they are all holding their structure, keep going – if you see visible cracks in the potatoes, turn off heat either immediately or a couple minutes thereafter.

• Drain water (carefully) and pour in a few good glugs of olive oil and then add salt and pepper (and any spices you prefer such as rosemary or smoked paprika).

• Cover a large cookie sheet with parchment paper and pour oiled potatoes on the tray – move them around with a spoon so that there is a single layer of potatoes on the sheet (as best as possible), but be careful not to push them around too much as they could start to break.

• Bake the potatoes at 450°F/230°C for 1 hour.

• After 1 hour, check doneness and crispiness on a piece or two; continue baking as needed or remove from oven and serve immediately.