|Oven Roasted Red Potatoes|
Oven Roasted Potatoes
2 pounds yellow or red potatoes
3-4 tablespoons canola oil (or olive oil, if you prefer)
salt & pepper to taste
pot of water with 1 tablespoon water
Preheat oven to 425 degrees Fahrenheit. Line a cookie sheet with non-stick aluminum foil or parchment paper.
Clean potatoes and cut into 1-inch chunks (very small potatoes are quartered, medium small, cut into eighths, etc.).
Place in a heavy medium saucepan and cover with water. Add the tablespoon of salt. Bring potatoes to a rolling boil (uncovered) over medium-high heat. Only allow to boil for 1-2 minutes.
Using the saucepan lid, carefully drain the boiling water into the sink. Place the pan back over a low heat, shaking and tossing potatoes until they look dry, about 1 minute.
Remove from heat and add oil. Toss with a silicone spatula until potatoes are coated with oil.
Pour potatoes onto prepared pan, scrape excess oil out of the saucepan onto the potatoes, and spread potatoes evenly over the pan. Sprinkle lightly with more salt and pepper to taste.
Roast potatoes at 425 degrees Fahrenheit for about 20-30 minutes, or until as brown as you like, turning/stirring every 10 minutes.
Remove from oven. Serve hot.
Makes 4-6 servings, depending on how hungry you are and how much you like potatoes.