Scott’s Perfect Roasted Potatoes

This Christmas Eve, instead of our usual favorite Lemon Garlic Orzo side dish, we cooked a side dish of roasted small potatoes. We found a useful recipe here and modified it just a bit — and the results were wonderful!

There’s certainly nothing particularly healthy or low-fat about this recipe – but it’s so simple and results in some great small potatoes!

(Added: December 26, 2005)


Ingredients

  • 3 lbs of mixed small (1 inch) potatoes (Yukon Gold, Fingerling and Red)
  • 1/3 C olive oil
  • Salt and freshly ground black pepper to taste
  • Set aside 2 tablespoons butter for finishing

Directions

  1. Preheat the oven to 350 degrees.
  2. Cut the potatoes in half. Toss the potatoes, olive oil, salt and pepper in a large bowl.
  3. Using a no-stick coated rimmed cookie sheet, place the potatoes “face down” in the pan. If you have some extras, just create a bit of a second layer with those potatoes also facing down.
  4. Roast in the oven for 55 minutes.
  5. Remove the cookie sheet from the over, add the butter (using two 1 TBSP chunks is fine – don’t worry about spreading the butter around). Return to the oven for five minutes.
  6. Remove from the oven, toss well into a serving bowl and serve immediately. It couldn’t be simpler!

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.