Monday, November 7, 2011

Oven Roasted Potatoes

These potatoes cook up easily, require little in the way of prep or attention and you can add carrots, onions, garlic or even nasty turnips or parsnips to them. As pictured, I used just potatoes because I served them with the Sunday Dinner Pot Roast which already had carrots and onions.


1 pound red potatoes, washed and cut into large chunks
About 2 t olive oil


  1. Preheat the oven to 350F.
  2. Line a jelly roll pan with foil and spray with cooking spray.
  3. Toss the potato chunks with the olive oil until they are lightly coated.
  4. Place the potato chunks on the pan and bake for an hour, stirring every 15 minutes.
  5. Add salt and pepper at the table
  6. Enjoy!


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