Simple Roasted Potatoes
Recipe from
Fine Cooking Magazine
Use these crisp potatoes in Roasted Potato Salad with Bell Peppers, Corn & Tomatoes, Roasted Potato Salad with Fennel & Salsa Verde, Roasted Potato Salad with Crispy Prosciutto, and Roasted Potato Salad with Green Beans, Feta & Mint.
Servings:
Serves six.
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Ingredients
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2 poundssmall red-skinned potatoes or small Yukon Gold potatoes, washed and cut into 3/4-inch chunkssee savings
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3 tablespoonsextra-virgin olive oilsee savings
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Kosher salt and freshly ground black peppersee savings
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Directions
1.
Position a rack in the center of the oven and heat the oven to 450 degrees F. Spread the potatoes on a heavy-duty rimmed baking sheet. Drizzle with the olive oil, sprinkle with 1 tsp. kosher salt and several grinds of pepper, and roll them around to evenly coat them with the oil. Spread the potatoes in a single layer, preferably with a cut side down. Roast them until they're tender when pierced with a fork, 20 to 30 minutes, depending on the potatoes. The potatoes should be browned on the sides touching the pan.
2.
Loosen the potatoes from the pan with a thin spatula and transfer them to a large serving bowl to be tossed with the salad ingredients and dressing. They can be tossed while still warm or at room temperature.
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