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  • Kellie Ruocco

Crispy Oven Roasted Potatoes


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Serves 4 – 6

Ingredients and prep:

  1. 1½ to 2 lbs. small red-skinned potatoes, fingerlings or small Yukon Gold potatoes, washed, cut in half and dried. Larger ones cut again, ¾“ piece

  2. extra-virgin olive oil

  3. kosher salt

  4. freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450°F. Foil line (best with non-stick foil) a heavy­ duty rimmed baking sheet.

Spread the potatoes on pan. Drizzle enough olive oil to coat potatoes, and sprinkle with about 1 tea­spoon kosher salt and a few grinds of pepper. Using your hands, roll and toss potatoes around to evenly coat them with the oil and to distribute the salt and pepper.

Place the potatoes in a single layer, with cut side down. Sprinkle a little more salt on top. Roast for approximately 20 to 25 min­utes, until potatoes have a brown rim on edges. A little crispy!

Let sit for a few minutes, then loosen the potatoes from the pan with a thin spatula and transfer to a serving dish.

Variation suggestions:

Instead of using Kosher salt, toss with Lawry’s Seasoned Salt or Montreal Steak Seasoning.

Fine chop a few sprigs of rosemary to toss in the potatoes.


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#Potatoes #RoastedPotatoes

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