We have tried roasted potatoes many different ways over the years, but we always come back to these. The first time we had them was at MiMi's house probably about 7 years ago. Ever since, they have been one of Matt's favorite potato dishes. This is one of the few potato dishes he is willing to eat without drowning the potatoes in sour cream, cheese and bacon!
These potatoes come together so quickly. The combination of spices is perfect. Usually I roast my veggies in a really hot oven. These potatoes get roasted at a slightly lower temperature. The oven is hot enough to brown the edges of the potatoes, but low enough that the inside of those tasty golden little nuggets is nice and soft and smooth. Follow the directions exactly and your are bound to fall in love!
Matt's Favorite Roasted Potatoes
16 small potatoes (I usually use thin skinned ones so I don't have to peel them)
2 T olive oil
1 T salt
3/4 tsp pepper
3/4 tsp garlic powder
3/4 tsp paprika
- Preheat your oven to 350 F.
- Clean your potatoes and cut them into large bite sized pieces. (I usually quarter small round potatoes or cut medium ones into sixths.)
- Toss with oil and spices.
- Spread on a cookie sheet and bake for an hour, turning half with through.