- 1 1/2 lb small red potatoes, cut into fourths (3/4-inch chunks)
- Kosher salt and freshly ground black pepper
- Preheat oven to 425°F.
- Roast uncovered 25 to 35 minutes, stirring occasionally, until potatoes are tender and browned.
- Be sure to cut the potatoes into pieces that are about the same size so they roast evenly. Or look for bite-size potatoes that can be roasted whole.
- Line the pan with foil, which helps crisp up the potatoes and makes for easy clean up.
- Try lemon pepper or Italian seasoning for a flavor twist.
Source
https://www.pillsbury.com/recipes/easy-oven-roasted-potatoes/fbd35018-9c25-4b44-a11a-16b31c21333c
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