Roasted Potatoes

  • Cook of the Week Lynne Traci serves oven-roasted potatoes along side her grilled marinated flank steak.

    Cook of the Week Lynne Traci serves oven-roasted potatoes along side her grilled marinated flank steak. Steve Lundy | Staff Photographer

 
Posted4/14/2015 6:01 AM

3 pounds small red potatoes

¼ cup olive oil (place 2 cloves garlic in oil and let sit on counter for an hour then remove cloves)

 

Kosher salt

Fresh Pepper

Heat oven to 375 degrees. Spray a shallow glass baking pan with nonstick spray.

Cut potatoes into quarters -- larger ones may have to be cut again and place in large bowl (try and get them as close in size as possible so they roast evenly). Pour olive oil over potatoes turn to coat (add a little extra olive oil if needed) and season generously with salt and pepper.

Transfer to prepared pan spread potatoes in a single layer. Bake 25 minutes and remove from oven and stir potatoes; re-season with salt and pepper. Return to oven for 25 minutes. Remove from oven and stir and return to oven for 20-25 minutes or until potatoes are brown and crisp. Taste and adjust seasoning if necessary.

Serves four to six.

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