Easy-going, the roasted potato is a staple in our house.
Ahhh, the potato. It’s a versatile root. It’s saved lives and is great whipped, mashed, creamed, julienned, and roasted. After my last blog failure, I figured I should post about something easy. Something I can do blindfolded. Yes, the roasted potato! In The Smith house, roasted potatoes are served with just about every third meal. Yes, they are a staple. Easy and the perfect vehicle for olive oil and salt. Cheers to easy veggie recipes!
Potatoes, cut in 3/4 inch cubes (I usually lean towards the waxy variety, your fingerlin or your yukon gold are nice)
Salt (if you have rosemary salt, use it!)
Preheat your oven to 450. Toss your potatoes with a little olive oil, salt, pepper, and garlic powder. Roast in oven for about 30 minutes or until the potatoes are dark around the edges and a little crispy. Serve immediately or toss with another veggie.