This is the easiest and easily most satisfying way of preparing potatoes. Potatoes kind of get a bad rap, but preparing them this way is also a fairly healthful way to indulge in potatoes without the extra calories from butter and sour cream. I never peel anything except for the obvious bad parts (or eyes) off the potato, leaving the skins intact as much as possible. Potato skins are arguably the best part of the potato, containing such beneficial nutrients as fiber, potassium, vitamin C, vitamin B6, iron and magnesium. And best of all, in the oven-roasting process, they crisp up nice and brown and give a satisfying crunch when bitten into!
Oven-Roasted Potatoes
Ingredients
Instructions
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Pre-heat oven to 475*. Cut potatoes into 1" cubes and place on a cookie sheet lined with aluminum foil. Sprinkle with a generous amount of Kosher salt and freshly ground pepper. Drizzle generously with olive oil or, preferably pecan oil, over the potatoes.
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Place potatoes in the pre-heated oven. Check them after 25-30 minutes, at which point they should have started to fill your kitchen with a mouth-watering aroma and to get a nice, caramel brown crust on their bottoms. Turn them and toss a little in the oil. Place back in the oven for another 10 or so minutes--check for doneness and keep an eye out to make sure the potatoes don't get too dark. Turn the oven off and let the potatoes sit in the hot oven for a few more minutes while you get the rest of your dinner ready. Serve piping hot out of the oven!
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Serve with almost any protein as a quick and delicious and crowd-pleasing side dish!
