| Roasted Baby Potatoes |
Servings: 4
Ingredients:
| • Olive Oil | 1 tsp per lb. of potatoes | |
| • Baby Potatoes | 1½ or 2 lb. | |
| • Kosher salt | to taste (about 1/2 tsp) | |
| • Italian Herb | to taste (optional) | |
| Reverse Columns |
Directions:
- Adjust the oven rack to the middle position and preheat the oven to 425 degrees.
- Wash the potatoes in a colander.
- For each potato, cut off any bad spots and cut into bitesize pieces. Usually, in halves or thirds.
- Place the cut potatoes in a mixing bowl. Add in the oil, salt and optionally herb spicing. Toss thoroughly until the potatoes are coated in oil.
- Spread evenly in a single layer on a baking sheet. Parchment paper can be used to make cleanup easier.
- Cover and bake for 20 min. To cover, you can use aluminum foil or an inverted baking sheet of equal size. Covering traps in the steam and makes for a softer, moister potato at the finish.
- After 20 min., remove the cover and bake for another 20-30 min. Total time for 1½ lb. is about 40 min. For 2 lb. it may take a little longer, about 50 min. They should have a nice golden-brown look at the end. Optionally, you can flip them in the last 5 min. for a more uniform browning.
Notes:
Roasted potatoes make a great side to egg, omelet or tofu scramble meals. Baby potatoes generally come in two types; Gold/Yellow or Red and are often prepackaged in 1½ or 2 lb. bags. They can be served either plain or herbed. The Red potatoes are better for herbed.
1½ or 2 lb. of potatoes is about the maximum that will fit on a single baking sheet. To roast more than that, you will need additional baking sheets.
This recipe reduces the amount of oil to make it healthier. Some recipes called for 3 Tbsp of oil! I find 1 tsp is enough to get the job done.
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| Mix with oil and salt. | Spread evenly on baking sheet and cover. |
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