Oven-Roasted Potatoes
By Yankee Magazine|May 23 2002|
Crispy and flavorful, these are popular with the whole family — there’s no need to worry about leftovers! The recipe is easily increased for a larger crowd, too; just multiply the ingredients to serve as many as necessary.
Yield:
4 to 6 servings
Ingredients
6 large potatoes
1/2 cup olive oil
salt and pepper to taste
garlic powder to taste (optional)
paprika
Instructions
Preheat the oven to 400 degrees F. Place a 9-inch by 13-inch pan in the oven to preheat (this prevents sticking).
Peel the potatoes and slice lengthwise about 1 inch thick. Combine with the olive oil, tossing to coat well. Place the potatoes in a single layer in the preheated baking pan. Sprinkle with salt, pepper, and garlic powder, if using. Then sprinkle with paprika and parsley. Return the pan to the oven and roast for 15 minutes. Flip the potatoes and roast for another 15 minutes.
Note: Instead of using olive oil, you can use the drippings from any roast. Make sure you have at least 1/2 cup of drippings or liquid in the pan.
Very good! It could have used a bit more flavor. Next time I will use a little rosemary.
I tend to add a chopped onion and a chopped up sausage or two–adds a bit more flavour. For variety you can add any root vegetables–make sure you toss them in the olive oil. Carrots work nicely when roughly chopped. Also make sure you line your pan with aluminum foil for easy clean up!