Monday, March 1, 2010

Oven Roasted Potatoes

The best kind of potato is one with a crisp, buttery skin and a soft, creamy interior.  These are those potatoes.  If you'd like, chop up some fresh parsley or rosemary to sprinkle on top during the last 10 minutes of baking.

Oven Roasted Potatoes

3-4 lbs small yellow or white potatoes (enough to fill, in a single layer, a 9x13" pan)
2 Tbs butter

Preheat the oven to 425F.  Place the potatoes in a single layer in an ungreased 9"x13" pan.  Cut the butter into small 1/8"-1/4" cubes, enough so that there is one for every potato.  Place one little cube of butter on top of each potato.  Bake in preheated oven at 425 for 30 minutes.  Turn each potato over and bake an additional 20-30 minutes, or until skins are crispy and brown.  Serves 6 as a side dish.

1 comment:

M said...

WOW, these sound delicious!!