Roasted Potatoes

Preheat oven to 500 degrees (F). Place potatoes in a large pot and cover with cold water, adding a little salt to season the water. Bring the water to a boil and boil potatoes for 5 minutes. Drain the water and return the potatoes to the pot. Cover the pot with its lid and holding the lid in place shake the pot to “rough up” the potatoes.

Place the potatoes in a roasting pan and drizzle with the oil and toss the potatoes to coat well. Sprinkle with salt to taste. Place pan in the oven and roast for about 50 minutes. Turn potatoes at least once halfway through cooking to allow for even browning. Once the potatoes have browned as you like them, remove from oven and place on a paper towel to drain the excess oil. Serve warm, but be careful that you don’t eat them strait from the oven or you may burn your mouth!

Once you have learned to make roasted potatoes, you can modify the recipe to create different versions. For example, changing the oil to a goose fat or using the drippings from a roast will change the flavor. Try adding different herbs or spices. Roast the potatoes in olive oil and add fresh rosemary. I like using vegetable oil, salt and pepper and adding carrots that have been cut into large chunks. The possibilities are endless!