Crispy Roasted Potatoes

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Crispy Roasted Potatoes Learn More

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[{"selector":"#anim-7789e211-5d62-4bc7-8e42-1a1809b84b6b","keyframes":{"opacity":[0,1]},"delay":2000,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-870feff9-9adb-4af3-acf8-ccc62d80e422","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":2000,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] – Baby potatoes – Olive oil – Salt – Pepper Ingredients Full Recipe

If you have larger potatoes, slice them into halves or quarters, ensuring all potato pieces are approximately the same size.

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In a large bowl, toss potatoes with olive oil, salt and pepper.

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Distribute the potatoes onto a baking sheet, positioning those that have been cut with their cut side facing down.

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Bake for 25 minutes until the bottoms become golden brown, then turn the potatoes over.

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Continue baking for an additional 5 minutes until the potatoes are soft enough to be easily pierced with a knife.

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Roasted Root Vegetables

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If you have larger potatoes, slice them into halves or quarters, ensuring all potato pieces are approximately the same size.

1

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In a large bowl, toss potatoes with olive oil, salt and pepper.

2

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Distribute the potatoes onto a baking sheet, positioning those that have been cut with their cut side facing down.

3

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Bake for 25 minutes until the bottoms become golden brown, then turn the potatoes over.

4

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Cuisine With Me

Continue baking for an additional 5 minutes until the potatoes are soft enough to be easily pierced with a knife.

5

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Cuisine With Me

Cuisine With Me

Cuisine With Me

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Cuisine With Me