2 lb new or small red potatoes
2 Tbsp olive oil
2 Tbsp olive oil
1. HEAT oven to 400°F.
2. RUB large roasting pan, baking sheet, or cast-iron skillet with olive oil. Scrub potatoes, pat dry, and cut in half.
3. PUT in pan, drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast, undisturbed, 20 minutes.
4. STIR or turn with tongs, adding more oil if potatoes stick to pan. Continue to roast, stirring or turning occasionally, until crisp outside and tender inside, about 10 minutes longer. They're done when a sharp knife inserted meets almost no resistance.
2. RUB large roasting pan, baking sheet, or cast-iron skillet with olive oil. Scrub potatoes, pat dry, and cut in half.
3. PUT in pan, drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast, undisturbed, 20 minutes.
4. STIR or turn with tongs, adding more oil if potatoes stick to pan. Continue to roast, stirring or turning occasionally, until crisp outside and tender inside, about 10 minutes longer. They're done when a sharp knife inserted meets almost no resistance.
VERY GOOD, but next time I would add more spices (maybe garlic powder)
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