Monday, April 7, 2008

Easy Roasted Potatoes

Updated 7/21/14

This original recipe posted 6 years ago, and we've been roasting potatoes ever since--especially since we get them frequently in our CSA boxes from the Colvins. We've grown quite careless with amounts and just toss together what looks good. Rosemary is delicious, but plain salt and pepper yield great results, too. Super easy, tasty, and a flexible oven temperature=perfect side dish. I use a different sized pan, not as much oil, and estimate the spices, but I'm keeping the original recipe below for reference. I also don't cover the pan anymore--just stir on occasion. (Covering helps eliminate need for stirring in case you need that freedom.)

Leftovers are delicious for breakfast and topped with a fried egg.

Easy Roasted Potatoes
Recipe from Better Homes and Gardens New Cookbook, 11th edition.

  • 3 medium potatoes (1 pound), quartered, or 10 to 12 whole tiny new potatoes (1 pound), quartered
  • 2 tablespoons olive oil or margarine or butter, melted
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
Place potatoes in a greased 9x9x2-inch baking pan. Combine oil and seasonings. Drizzle over potatoes, tossing to coat. Bake, covered, in a 325 degree oven 45 minutes. Stir potatoes. Bake, uncovered, 10 to 20 minutes more or till potatoes are tender and brown on edges. (Cookbook notes that potatoes may also be roasted for 30 minutes at 450 degrees, stirring occasionally.)

Makes 4 servings.

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