Roasted Potatoes

This is a recipe I make about once a week.  When I was in high school, my mom came across a recipe for oven french fries that were really simple- potatoes, olive oil, salt, and pepper.  It is a great basic recipe for roasting potatoes.  When I took the picture, I was making breakfast for dinner, so the potatoes are cut into 2-bite pieces.  Feel free to cut them into whatever size you need.  I've used the small, multi-colored potatoes, red potatoes, yukon gold, and russets for this recipe.  The yukon gold, red, and multi-colored potatoes hold their shape better than the russets.  You can also experiment with the seasonings on this.  We enjoy adding cajun seasoning when we want spicy potatoes and garlic, herbs, and parmesan cheese when we have are having chicken or fish for dinner.  These take a little bit longer than frozen french fries, but they are worth the little bit of extra work.  Enjoy!

Roasted Potatoes
2 pounds of potatoes, scrubbed and cut into size of your choice
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
optional: use seasoned salt instead of kosher salt

1) Heat oven to 425 and grease a large cookie sheet. I have a "misto" bottle that sprays oil, so I use that.
2) In a large bowl, combine potatoes, oil, salt, and pepper.  Stir until potatoes are coated. Transfer to the cookie sheet.
3) Bake for 15 minutes, stir, and bake for 15 minutes longer.  Large potatoes may need more time, smaller potatoes may need less time.
4) Season with additional salt and pepper, to taste.