Roasting a potato, or any root vegetable for that matter, is about developing that earthy flavor and getting one nice and crispy side of the vegetable. Use your favorite dried herbs here - we like rosemary, or a blend like herbs de provence. Simply salt and pepper works, too.
Ingredients
Potatoes
- 1½ pounds, any kind such as Yukon gold, red potatoes, sweet potatoes, fingerlings etc.
Oil
- 2 Tablespoons olive, canola or vegetable oil
Salt
- ½ teaspoon
Black_Pepper
- to taste
Herbs_de_Provence
- 1 Tablespoon
Instructions
Step 1
Preheat your oven to 425°F, and place one of the oven racks right in the middle of the oven.
Step 2
Wash and cut potatoes into 1-inch pieces (you can peel them, but you don't have to). Place on a parchment or foil-lined baking sheet.
Step 3
Add the oil, salt, pepper and herbs to the potatoes, and use your hands to toss so that each piece of potato is evenly coated.
Step 4
Bake for 40 minutes, stirring the potatoes halfway through.
Notes
You can try this same recipe with winter squash, such as butternut squash, delicata, acorn, or kabocha. The cooking time may vary slightly.