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Wednesday, February 5, 2014

Roasted Russet Potatoes

These potatoes are easy to make and taste great.
I leave the skin on and rinse them under cold water.
You can use any oil you desire, Olive oil is tasty.
You can season the potatoes any way you desire.
The secrete to baking these up crispy is to turn them
over about half way through the cooking time.

6 Russet potatoes
1/4 cup Olive oil
Dried seasonings and herbs of choice

Preheat the oven to 400 degrees F.
Rinse potatoes in cold water and then cut them up
into bite sized pieces, I halved and quartered them.
Place potatoes into a mixing bowl or plastic bag.
Pour the oil over them and toss to coat them.
Toss the potatoes with the seasonings and herbs.
Arrange potatoes on a dry baking sheet and bake
for about 20 minutes, then turn the potatoes.
I use a flat metal spatula to turn them in the pan.
Bake them another 20 minutes or until done.
Turn the oven off with the potatoes in the oven
leaving the door ajar to get a real dry crisp on them.

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