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Potatoes are great roasted alone, with other vegetables or alongside a roast. Simply cut potatoes to desired size, toss with a little olive oil, add seasonings and roast.
Basic Roasted Potatoes
Heat oven to 425ºF. Toss cut-up potatoes (1-inch pieces or 1/2-inch thick wedges) with enough olive oil to coat lightly. Season with salt and pepper (or any seasoned salt). Arrange in even layer on lightly oiled shallow baking pan. Roast 20 to 30 minutes or until tender, stirring occasionally.
Herb Roasted Vegetables
Heat oven to 425ºF. Toss cut-up potatoes (1-inch pieces), thin onion wedges and baby carrots or thin strips of bell pepper with enough olive oil to coat lightly. Season with salt, coarse grind pepper and dried rosemary or thyme leaves. Arrange in even layer on lightly oiled shallow baking pan. Roast 20 to 30 minutes or until tender, stirring occasionally. (Alternatively, roast alongside roast as it cooks.)
Roasted Potato Wedge Dippers
Serve oven roasted potato wedges with a variety of dipping sauces such as barbecue, ranch dressing, honey Dijon or warm cheese sauce.
How to Make Roasted Potatoes Faster
Use convenience potato products such as refrigerated pre-cut potatoes.
Use prepared vinaigrette dressing to oil and season in one step. Toss cut potatoes with dressing before roasting.
These recipes courtesy of www.potatohelp.com - the website of the U.S. Potato Board
Used with permission.
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