September 17, 2010

Roasted Potatoes

Roasted potatoes are definitely a go-to side dish for me. Baked on a stone, they come out golden brown and perfectly crispy. Russet potatoes crisp up better than new potatoes, but both work well.

This recipe also works for various shapes - wedges, round slices, etc. Just keep on eye on them as baking time will vary depending on the size of the cut potatoes.

Roasted Potatoes

3-5 potatoes
1 tbsp olive oil
salt and pepper
rosemary, thyme, garlic, whatever suits your fancy

Preheat oven to 425. Chop potatoes into bite size pieces. Toss with olive oil, salt and pepper and other seasonings. Bake for 20 - 30 minutes, stirring once halfway through. Potatoes are done when golden brown and crispy.

1 comment:

Suzanne said...

that sounds like real comfort food!