Use small red or white potatoes for roasting.
Perfectly roasted potatoes make a healthy side to a variety of main courses, such as steak, baked chicken, grilled portobello mushrooms and fish dishes. Oven-roasted spuds have all of the flavor of their fried counterparts, but with a fraction of the fat and calories because they require less butter or oil for cooking. You can add extra flavor by sprinkling dried herbs and seasonings onto the potatoes prior to roasting them. For the best results, start with high-quality, unblemished potatoes that are recommended for roasting.
Instructions
1. Rinse 1 1/2 lbs. of small red- or white-skinned potatoes under cool tap water. Dry the potatoes thoroughly with paper towels. Preheat the oven to 400 degrees Fahrenheit.
2. Place the potatoes on a cutting board and cut each one into quarters. Transfer the potato pieces to a large mixing bowl.
3. Add 1/8 cup of extra-virgin olive oil, 3/4 tsp. of sea salt and 1/2 tsp. of ground black pepper to the bowl. Sprinkle in minced fresh rosemary, thyme or parsley leaves, or chili or garlic powder to taste.
4. Toss the potatoes with the oil and seasonings until each piece is well coated. Place the potatoes on a non-stick baking sheet and arrange them so no pieces are overlapping.
5. Roast the potatoes in the oven for up to 1 hour, or until the insides are fork tender and the outsides are golden brown and crispy. Turn the potatoes over with a spatula halfway through the roasting process to ensure even browning.
Tags: Place potatoes
