This is my go-to side dish when I am entertaining. It's easy to make and goes very well with roast chicken or beef. Serve them alongside burgers or just as an appetizer. I usually use Yukon gold potatoes for this recipe because of their flavor and creamy texture, but russet potatoes work just as well. This slow-roast method makes them crispy on the outside and soft on the inside.
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4-6
Ingredients:
- 2 lbs Yukon gold potatoes-unpeeled, cut into wedges lengthwise (see note below)
- 2 TBSP extra virgin olive oil
- 2 tsp onion powder
- 2-3 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tsp Italian seasoning
Equipment:
1 large baking pan (nonstick is preferable)
If you don't have nonstick, you'll need foil to line the pan
Cutting board
Sharp knife
Measuring spoons
A large mixing bowl
A mixing spoon
Step 1
Preheat oven to 375 degrees (F)
Step 2
In a large bowl, toss the potatoes with olive oil
Add the seasonings, and using a large spoon, toss until potatoes are evenly coated
Step 3
Arrange potatoes, widest part down, on a baking tray lined with foil (if nonstick)
*Before you arrange the potatoes, rub the foil-lined baking tray with some oil or cooking spray
Step 4
Roast the potatoes for 40 minutes (oven times may vary)
Check for doneness by inserting the tip of a knife into the widest part of the potato
Step 5
Remove the potatoes from the oven and allow to cool slightly before serving
Note: You can substitute russet potatoes. If they are on the larger side, reduce the amount to 1 1/2 lbs. Scrub the potatoes well before cutting into wedges.
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