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Crispy Oven Potatoes

August 12, 2013

Crispy Oven Potatoes

This is one of those sides that my entire family loves but I don’t think to make very often. The potatoes cook for almost an hour in the oven, so usually by the time I think to make them, it’s too late in the dinner making process to get them started.

When I do plan ahead, here’s how I make them:

Preheat oven to 425°. Scrub and dry potatoes, then cut them into bite size chunks. In a large mixing bowl, toss potato chunks with olive oil and seasonings. I use kosher salt, pepper, Lawry’s seasoned salt, onion powder, garlic powder, etc. If you have herbs like rosemary or thyme, those are good too–fresh or dried. I used fresh thyme for mine. Transfer the potatoes to a baking sheet, and spread them out so they are in a single layer. You want to use a metal baking sheet because that makes the potatoes nice and crispy. Don’t line the baking sheet with foil.

Bake the potatoes for about an hour. About half-way through, remove the tray from the oven, loosen the potatoes up and flip them around using a metal spatula. (There should be a nice golden crust on one side of the potatoes.) Return the baking sheet to the oven and finish cooking. Keep your eye on them–you don’t want them to burn but want them to be nice and golden brown.

When the potatoes are finished (again, it takes about an hour in the oven) transfer them to a serving bowl and sprinkle them with a bit more salt. Serve immediately, while hot.

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