Why do, sometimes, we say oven-roasted? In our culture, how else does anyone roast things?
I get that in other cooking methods in other parts of the world roasting takes many forms, but … here? I just have the oven.
These are easy and healthy and wonderful and cute!
Sometimes, I skewer them when I cater, too.
You don’t have to, though! You can just eat these as part of a regular meal like a regular person.
I wish SO BADLY that I was regular.
Here’s what you need!
- potatoes – new, purple, red, gold, baby, regular sized – whatever!
- olive oil
Sorry that isn’t a very interesting list of ingredients.
They’re easy, though!
So is this.
Preheat your oven to 425F.
Then, scrub your potatoes all nice-like, then cut them into big chunks – 1.5 inches or so.
Lay the potatoes on one layer in a roasting pan or baking sheet, then drizzle them with olive oil.
Then sprinkle them with salt and pepper!
Be liberal with the oil and flavorings – don’t fear it!
Then, give the pan a nice big shake and stick the potatoes in the oven for 20-30 minutes until they are brown on the outside and tender all the way through.
You can shake them once during the cooking process if you’d like! That will ensure that you get brown bits all over the potatoes.
That’s it, people. Roasting ANYTHING is a great addition to a meal because while the roasting is happening you can get the rest of the meal ready!