Roasted Potatoes

Prep: easy

Time: 30-60 minutes in the oven, 3 minutes to prep

Taste: so good, like french fries, but without frying

From: my brain

Note: highly recommend dipping in Frank's Wing Sauce or Jeremiah's Bee Sting Sauce

Roasted Potatoes

First, pick your potatoes. "Real" cooks might tell you there's a different between baking potatoes, fingering potatoes, mini potatoes, red potatoes, purple potatoes, baby potatoes, salt potatoes... 

Hey. They all work for this. Just pick some potatoes. Even sweet potatoes! Pictured above are some cuties I got from local growers (Buzz's Garden) at a farm market. Most of the time I just use red-skinned potatoes. Baking potatoes are good for large pieces, if you are in a steak fry mood. You know. Just pick. 

Then: wash, and cut into slices, chunks, fries shape, steak fries shape, wedges, who really cares. 

Line a cookie sheet with foil. Spray the foil with a little oil. Line up the potatoes. Spray with more oil (however much you want or don't want). Sprinkle with salt and pepper. Roast in the oven. Oh yeah, turn the oven on! 400F is a good roasting temp. 

After 20 minutes, check your "fries." Honestly, what I have found is that the SIZE of your oven depends on it's roasting speed ability. When I roast in my toaster oven, it only takes 30-45 minutes, but my oven takes 45-60 minutes. So just keep an eye on them. Stir them up every once in a while if you are into that.

Also, if you are all into "meal planning" you might want to factor in "resting time" afterwards as well. They come out hot! And if you are like me you will burn your mouth eating them as fast as you can. But ideally, factor in 5-15 minutes of "resting" time for them before enjoying.