Roast Potatoes

8 Feb

Roast potatoesHere’s a very simple recipe for roast potatoes, which make a wonderful accompaniment to roast chicken, any kind of meat roast and broiled or baked fish. My mother used to make potatoes in the same roasting pan as the chicken or beef, but somehow they never got as crispy and brown as when I make them in a separate pan.

Ingredients:

4 large potatoes (or more smaller potatoes)
1 medium onion
2 Tbs. olive oil
½ tsp. paprika

Directions:

Preheat oven to 350 degrees for convection setting (recommended) or 375 degrees for regular baking. (If you’re not cooking a chicken or roast at the same time, you might want to do them at 400, and they’ll cook faster.)

Peel the potatoes, rinse them and dry with a paper towel. Cut them into pieces roughly 1 to 1½ inches square. Place potato pieces in a bowl with the oil and paprika, and use your hands to toss so that the pieces are evenly coated. Spray a baking pan with cooking spray – the pan should be large enough to hold all the potato pieces in a single layer. Spread the potatoes in the pan and roast for about 20 minutes.

Cut the onion vertically into thin pieces and add to the pan; stir the potatoes and the onion. Continue to roast until they are nicely browned, stirring every 15 to 20 minutes. This will take 1 to 1½ hours in a convection oven, a little longer in a regular oven.

Serves 4

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