Wednesday, April 20, 2011

Roasted Potatoes

You won't need photos to understand how to make them, but I want to show you how beautiful they in order to try to convince you to make them for yourself.


I mean...

Pleeeeeeeeeeeeeeeeeeeeease? Pretty pretty pleeeeeeeeeeeeeeeeeeeeeeeease?

These may be the easiest potatoes you'll ever make, and they're incredibly delicious for the minimal effort involved. My husband even ate tons of these without any convincing on my part.

Roasted Potatoes
(serves four as a side)

Red/new potatoes
Olive oil
Italian seasoning
Kosher salt

1. Wash potatoes and cut them into quarters. If the bigger potatoes look too big, cut them a little smaller. Place in a glass baking dish (or whatever you have.)
2. Toss in olive oil to coat (a couple tablespoons per pound of potatoes). Mix in minced garlic (a tablespoon or two) and sprinkle the top with Italian seasoning (enough to cover).
3. Bake at 375 degrees until fork-tender. I start checking them every five minutes after half an hour.
4. Sprinkle the tops with kosher salt before eating.

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