Roast PotatoesIngredients
• Potatoes. I use the washed red or white potatoes, but Yukon Gold or Creme Royale brushed potatoes work well after a scrubbing.
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon garlic powder
• ¼ teaspoon fine salt
• Optional: 1 tablespoon finely snipped rosemary (from about 3 sprigs)
• Optional garnish: 2 teaspoons finely chopped fresh parsley
• Freshly ground black pepper, to taste
Instructions
• Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven.
• Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
• Slice the potatoes into 1-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on).
• Place them on the prepared baking sheet.
• Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder, salt, and rosemary, if using.
• Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, but you do—keep going!).
• Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
• Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork.
• Stir in the parsley, if using, and season to taste with additional salt and some black pepper (careful, the potatoes are hot).
• Serve promptly.
Alternate method I find works to get better coverage ... Mix the olive oil, garlic powder, and dry herbs together in a large bowl and add the cut potatoes and mix them around before spreading them on the pan. Also, if you soak the potatoes in cold water for about 20-30 minutes and pat them dry before adding the oil, the potatoes tend to be fluffier.
