Keri’s Killer Roasted Potatoes

Let's Get Started

1. Preheat oven to 450*

   Scrub potatoes thoroughly and cut out any blemishes.  I don't peel my potatoes unless they give me a reason to do so, such as if some of the skin has turned a little green.  

   Cut the potatoes into bite-sized cubes--about 1".  

   Place the potato cubes on a large cookie sheet (I usually line my cookie sheets with aluminum foil for easy clean-up).  Sprinkle with lemon-pepper and Penzey's Sandwich Sprinkle.  If you don't have Sandwich Sprinkle, you can use a little garlic powder, onion powder, and seasoned salt.  

   Drizzle the pecan oil over the potatoes and toss lightly so they are all coated in the oil and there is a little pooling around the potatoes.  If you don't have pecan oil, use a good quality olive oil.

   Place the potatoes in the pre-heated oven.  Check after about 25 minutes to see how they're doing.  Once they start to turn a little brown, toss them to prevent sticking.  They will start to get nice and brown after about 40 minutes.  At this point, start to keep an eye on them to make sure they don't burn.  I usually keep my potatoes in the oven for 50-55 minutes until they get nice and crispy.

    

   

2. A note about pecan oil

   I discovered pecan oil several years ago.  I order it from Oliver Farms in Pitts Georgia, and they deliver it to my door.  It is fresh, yummy and smells and tastes just like fresh pecans.  I use it for all kinds of things--sauteing, frying, I use it in vinaigrettes, I use it in baking--brownies and chocolate cakes are particularly decadent when using pecan oil in place of plain vegetable oil.  It is a nut oil, so it's got good, healthy stuff in it, it tastes amazing and best of all, it's got a smoke point of 470*, so it's great for using in high-heat recipes!