Thursday, November 8, 2012

Oven Roasted Red Potatoes

Becca here with one of my family's staple recipes, Oven Roasted Potatoes.  The finished product is similar to what some people call skillet potatoes, or breakfast potatoes, but I think it's much easier to make them in the oven, and you can make a larger quantity also.  I often double the recipe, as the leftovers heat up really well, and are very versatile.  I like to serve the leftovers with eggs & fruit for breakfast, as well as a side dish for a variety of dinner meals.  Sometimes I dice an onion and add it into the potatoes too.  Enjoy!

Oven Roasted Potatoes

2 pounds red potatoes, washed well and cut into approximately 3/4" chunks
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper

Preheat oven to 450.

Combine potatoes, olive oil, salt, and pepper in large bowl, or large zip-top bag and stir or shake well to combine.

Pour onto large baking sheet, and shake slightly so the potatoes are in a single layer.

Bake for 30-45 minutes, or until golden brown on the outside, using a large spatula to turn them several times throughout.

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