Wednesday, February 24, 2010

roasted potatoes

yukon gold potatoes (washed and dried)...we use at least one potato per person
salt and pepper
olive oil
parchment paper

Heat oven to 400... slice potatoes in circles, about 1/2 inch thick and place in bowl of water. After slicing all, remove from water and pat dry and place on a baking sheet lined with parchment paper. Use a pastry brush and dip in a bowl of olive oil (probably 2 tbs) and brush on each side of potato slices. Salt and pepper top side. Bake 20-30 minutes or until slightly brown... golden. We have a convection oven and do not flip the slices and may take longer in another oven. ALL of my kids love these and we eat them as a side with many dishes! Leftovers can be sent in lunches or cut up and used in soups, like I did the italian vegetable soup. Other potatoes could be used but we prefer the flavor of the yukons, not as starchy!

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