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Easy Side| Crispy Oven Roasted Red Potatoes

Posted on October 26, 2013 by Warrick Dowsett | 0 comments

Can you ever really go wrong with a side of crispy roasted potatoes?  And any leftovers are perfect alongside your eggs at breakfast. 

 

Ingredients:

Red Potatoes cut into medium-large pieces/wedges (however many you want)
2 tablespoons Olive Oil1/2 teaspoon Salt
1/2 teaspoon Pepper
a couple pinches Paprika

Method:

Preheat oven to 425 degrees F

Put water into a saucepan, enough water to cover your potatoes. Add 1/2 teaspoon salt and bring to boil.  Add potatoes and cook for approximately 4-5 minutes.  Just until slightly soft (not mushy!)

Drain potatoes in strainer.

Place potatoes in bowl and toss with olive oil, salt and pepper

Place on baking sheet, making sure there is space between each potato (this is the key to crispy potatoes, if you put them right next to each other or in a tight baking dish they will steam instead of roast)

Sprinkle with paprika and place in oven approximately 30 minutes or until nice and crispy.

 

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