We celebrated Easter with the family yesterday so Chris’ (aka One Hungry Dude’s) recipe comes a day late this week. Hopefully these delicious roasted potatoes, a real favourite in our house, are worth the wait. Happy Easter!
When you're looking for a side dish, the potato can often be the perfect answer. It's a versatile tuber, and can be mashed, blended into soup, or fried. But this roasted potato recipe offers an easy and low maintenance compliment to beef, pork, chicken, and many other entrees.
• 2 large russet potatoes, peeled and quartered
• 2 Tbsp vegetable oil
• Salt and pepper, to taste
• 1/4 Tsp Club House or similar brand Italian seasoning
Heat the oven to 425 F, and place a baking sheet inside. Thinly slice each potato quarter into wedges (each quarter should produce about eight to 10 pieces). In a bowl, toss the potatoes with vegetable oil, salt, pepper and Italian seasoning. Remove the sheet from the oven, and spread the potatoes onto it, in a single layer. Place the potatoes in the oven, cook for 10 minutes, then flip. Reduce the temperature to 400 F, and cook for another 20 minutes, flipping the potatoes once more during that time. Remove from the oven, toss with parsley and serve.
Pre-heating the baking sheet helps reduce sticking, and allows you to flip the potatoes easily. And cooking at such a high initial temperature helps make the potatoes crispy on the outside, while ensuring they become soft and tender inside.
This recipe yields four to six servings.