Saturday, June 1, 2013

Roasted potatoes

Wash and cut up however many potatoes you want into chunks. I used russet. Put them into a roasting pan and drizzle with grapeseed oil. You can use olive or vegetable oil but I like grapeseed. Sprinkle on some salt, Italian seasoning, garlic powder and black pepper. Mix with a spoon until all the potatoes are thoroughly covered. Put the roasting pan into an oven preheated to 425 degrees. Bake for 45 minutes to an hour.

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