How to Roast Potatoes

Roasted potatoes are a perfect side dish for fish, meat or chicken. Experiment with your favorite herbs for a change of pace. Serves 4.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 tbsp. olive (not virgin) oil
• 12 (1 lb.) whole tiny new potatoes or red potatoes
• aluminum foil
• baking pans
• 1/8 tsp. paprika
• mixing bowls
• 1/2 tsp. onion powder
• 1/4 tsp. garlic salt
• 1/4 tsp. black pepper
• Aluminum Foil
• Aluminum Foil
• 12 (1 Lb.) Whole Tiny New Potatoes Or Red Potatoes
• Baking Pans
• Mixing Bowls
• Mixing bowls
• 1/4 tsp. black pepper
• 1/8 tsp. paprika
• 1/2 tsp. onion powder
• 1/4 tsp. garlic salt
• 2 tbsp. olive (not virgin) oil

1. Preheat oven to 325 degrees F.

2. Put potatoes on a greased baking pan.

3. Combine oil, onion powder, garlic salt, pepper and paprika in a small bowl.

4. Drizzle oil mixture over potatoes, tossing lightly to coat.

5. Bake, covered with aluminum foil, 45 minutes.

6. Stir potatoes and bake, uncovered, 10 to 20 minutes longer, or until potatoes are tender and brown on the edges. Serve.

Tips & Warnings

• Try crumbling 1 tbsp. of fresh chopped rosemary over the potatoes. They'll smell great as they roast, and taste even better.
• If you can't find bite-size potatoes, buy larger ones and cut them into bite-size chunks.
• You can experiment with the kinds of potato you roast, as well. In general, "boiling" or "all-purpose" potatoes (as opposed to "baking" potatoes, like the common russet) are better to roast, as they won't fall apart, even if you need to cut them in pieces. Yukon Gold and fingerling potatoes are two interesting varieties.

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