Ahh... the oven roasted potato. So simple yet so delicious, and with so many possibilities. Potatoes, like pizza and pasta, are a terrific canvas for featuring any variety of flavours. Below you'll find the basic recipe for oven roasted potatoes, a healthful alternative to deep fried french fries, but feel free to spruce them up any way you want. You can add curry and cumin powders for curry fries, chili and cumin powders for chili fries, you can add rosemary, thyme or oregano if you like. Anything you can think of you can pretty much do. Personally I like them with rosemary, thyme and lots of cracked pepper. Have fun (recipe from Food Network Kitchens)!
Oven Roasted Potatoes
Ingredients
3 medium russet potatoes, about 1 1/2 pounds, scrubbed and dried
3 tablespoons extra-virgin olive oil or a neutral tasting oil
2 teaspoons kosher salt
Pinch freshly cracked black pepper, optional
Directions
Preheat the oven to 450 degrees F.
Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and pepper on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
Transfer potatoes to a serving dish and serve immediately.
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