Roasted Potatoes

When I first moved up to Portland, I was living with a room mate and supporting both of us on a grocery store paycheck. Rent took up most of that so simple, easily prepared meals became the way to go. I created this recipe for roasted potatoes for this. It requires only a bag of potatoes, and a well stocked spice cabinet.

1 lb bag of small potatoes, like fingerlings or ideally the multicolored ones, diced.
2 Tbs Butter
Drizzle olive oil
Lots of preferred spices.

Preheat the oven to 425. Line a baking pan, the high sided kind, with tin foil to help cleanup. Add potatoes, butter, and oil.

Next, spice everything. I usually use chili powder, garlic salt, and lemon pepper. But you should use whatever you want. Just use a lot of it, more than you think you need. You want a strong coating. One to avoid though is paprika and mixes containing paprika. As much as I like the stuff it can burn and you’ll be using a high temperature.

Roast for about 15-20 minutes. You’ll want to check them often since cooking times vary a lot depending on the type of potatoes, size of the dice, your oven, and even how much you have in the pan. You’ll find fewer potatoes leads to better, crispier results.


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