EVERGREENS AND TOMATOES
About the Recipe
Cooking doesn't need to be complicated. This recipe is for your basic, everyday, roasted potatoes. They are the perfect side to almost any dish, and can easily be dressed with additional toppings or sauces to make them pop. With so little prep time this can easily be prepped and cooking while you focus on the main dish or just spend time enjoying something other than sitting in front of the stove.
Ingredients
24 oz petite potatoes - I recommend washing and letting dry in a colander an hour or so before cooking
1 tsp table salt
1/2 tsp garlic powder
1/8 tsp fine ground pepper
2 Tbsp canola oil
My first year in quite some time not growing my own potatoes, so store bought it is!
Preparation
Step 1:
Preheat oven to 400 degrees. Slice potatoes to be somewhat even in size, so for small ones cut in half, medium in thirds, etc - it isn't going to be perfect and that is okay, it's cooking not baking! 😂
Step 2:
Transfer to a mixing bowl. Drizzle over the oil and add in salt, pepper, and garlic powder then toss together to evenly distribute.
Step 3:
Place parchment paper over baking sheet and transfer the potato slices. Try and make sure one flat side is face down on the parchment paper and do not crowd the potatoes. Then transfer to oven.
Step 4:
Let roast for 30-40 minutes depending on the size. For more consistent roasted potatoes you can flip them around the 25 minute mark, but I've found this usually unnecessary. I start checking usually around the 30 minute mark to see if both sides are browning. Once done remove from oven and let cool down for a couple minutes then transfer to serving bowl. Optional: You can also toss the potatoes with parmesan and/or parsley for additional flavor or top with a herb sauce like chimmichurri.
