Roasted Potatoes

By Vegiegail

Ingredients

• 2 1/2 lbs Yukon Gold potatoes
• 1 Tbsp olive oil
• 1/2 tsp salt
• Fresh black pepper, to taste

Details

Servings 2

Preparation

Step 1

Preheat oven to 425°.

Line an 11x17 baking sheet with parchment paper. If you don't have parchment paper, spray the sheet with cooking spray the sheet with cooking spray or lightly grease with olive oil.

Slice potatoes in half lengthwise and tehn into about 3/4" pieces. Place on baking sheet and dirzzle with oil. Use your hands to coat the potatoes in the oil, then sprinkle them with salt.

Bake potatoes in the oven for 20 minutes. At this point, remove the tray from the oven and use a spatula to flip the potatoes. You don't have to be too precise about this—if some don't flip it's fine, just hope for the best.

Return potatoes to the oven and roast for 10 to 15 minutes more minutes, until lightly browned outside and tender and creamy inside. Grind pepper over the potatoes to taste.

Variation:

Fresh Herb Roasted Potatoes

Adding the herbs at the end of the roasting process helps them keep their flavor. After the first 20 minutes of baking, flip the potatoes and bake for 7 more minutes. Remove from oven once more and sprinkle the potatoes with 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, and 1 tablespoon chopped fresh marjoram (or any combination thereof.) Toss to coat and bake for another 8 - 13 minutes. Toss before serving.