Sarah’s Roasted Potatoes

This is my daughter, Sarah’s recipe.  Simple, delicious and super easy.

We went to California to visit Sarah and her husband last September  and Sarah served these yummy little potatoes with her chicken kebobs.  Needless to say, her mother oohed and aahed and all the little potatoes were consumed.

Yukon Gold potatoes are a must.  They do not get overly soft inside when roasted.  Try to get ones that are about 1-1/2 to 2 inches.  If they are not exactly the same size that is ok, some will just be more crispier than the others.

Oh, and we both love parchment paper.  Very easy clean up and non stick.  Try some.

Sarah’s Roasted Potatoes

1-2 pounds of baby Yukon Gold potatoes

olive oil

kosher salt

freshly ground pepper

Preheat oven to 400 degrees.

Place parchment paper on a rimmed cookie sheet.

Clean potatoes with water and dry thoroughly with paper towels.

Cut potatoes in half and place cut side down on prepared cookie sheet.

Pour olive oil on top.  Use a restrained pour.  You do not want to get too much on, just enough to coat the parchment paper lightly.

Tilt the cookie  sheet back and forth to distribute the olive oil evenly on the pan.  You may have to re-position the potatoes a bit so they are evenly spaced on the parchment.

Sprinkle with kosher salt and freshly ground pepper.

Place in oven for about 30 minutes until bottom of potatoes are nicely brown and crispy.

Serve immediately.

weighing out the potatoes.  I had to use a few reds because that was all I could get.  That’s why I know they were too soft :

mise en place:

place potatoes on parchment:

pour olive oil:

re-distribute olive oil:

sprinkle with salt and pepper:

out of the oven crispy and delicious:

Yum!  thank you Sarah 🙂