Wednesday, March 16, 2016

Roasted Potatoes

2 lbs. of white, yellow, or red potatoes (peeled or unpeeled), cut into 1/2 inch pieces. (russet potatoes work ok but tend to not hold their shape as well)
1 small onion, chopped
2 T. melted butter
2 T. olive oil
2 tsp. dried parsley
1 tsp. paprika
1/2 tsp. salt
1/4 to 1/2 tsp. of freshly ground black pepper (to taste)
1/4 tsp. of garlic powder 

Preheat oven to 425°F. Spread potatoes and onions over a tin foil lined baking sheet. Pour melted butter and olive oil over potatoes and sprinkle with the remaining ingredients. Stir together until potatoes and onions are evenly coated. Place in oven and and bake, stirring every 15 minutes so they evenly crisp and don't stick to pan.  Potatoes are done when forked tender and are starting to brown in spots and get crispy. Bake time approximately 45-55 minutes.

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