Thursday, May 5, 2011

Roasted Potatoes

A great side dish for any time of the year

potatoes (I like red or yukon gold)
salt (preferably coarse sea salt) and pepper to taste
 1/4 c.+ olive oil
herbs (dried or fresh)

1. Preheat oven to 450. Cube potatoes and boil for 3 minutes. Drain well. 
2. Spread out in a single layer in a roasting pan. Drizzle generously with olive oil and sprinkle with salt, pepper, and herbs (if using fresh sprinkle during the last 5 minutes of roasting). Toss everything together until evenly coated.
3. Roast for about 25 minutes or until golden and crispy on the outside and tender on the inside.

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