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| Roasted Red Potatoes |
| If you're using very small potatoes, cut them in half instead of into wedges and flip them cut-side up during the final 10 minutes of resting.
Ingredients 2 pounds red potatoes, scrubbed and cut into 3/4 inch wedges 3 tablespoons olive oil coarse salt freshly ground black pepper Method Adjust an oven rack to the middle position and heat the oven to 425° Toss the potatoes with the oil and season with salt and pepper. Arrange the potatoes in a single layer on a rimmed baking sheet, with one of the cut sides facing down. Cover with foil and roast for 20 minutes. Remove the foil and continue to roast until the sides of the potatoes touching the pan are crusty and golden, about 15 minutes. Flip the wedges over using a spatula, and continue to roast until they are crusty and golden on both sides, about 8 minutes longer. |
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