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Roasted Potatoes


I LOVE roasted potatoes, but it took me a while to learn to get them just right, just like my mum makes them.  One of the tricks is to use baby or new potatoes.  They cook beautifully and there is no peeling with these potatoes so the work is cut substantially. Here is how I get them to come out perfectly every time:

Ingredients:
1-1/2 to 2 pounds of new potatoes or baby potatoes
Olive Oil
Butter
Seasoning (Use your favorite and switch it up.  Ideas include a packet of ranch seasoning, a packet of Italian seasoning or a Tbsp of your favorite grill seasoning.)

Preheat oven to 400.  Line a jelly roll/cookie pan with foil and spray the foil with cooking spray.

Wash the potatoes and cut in to chunks.  (I usually just quarter the new potatoes.)  Place them in a large stock pot and cover with water.  Bring the potatoes to a boil and let them boil about ten minutes, then drain them and return to the pot.

Add about a tbsp of butter and about 1/4 cup extra virgin olive oil.  Sprinkle with whatever seasoning you like.  Toss everything until thoroughly coated.  Spread evenly in the jelly roll pan.  (Make sure to scrape out all the additional oil and seasoning from the pot and drizzle over the potatoes).  Cook for 15 minutes.  Flip all the potatoes over and increase the oven temp to 425 and continue to cook for another 15-20 minutes or until golden brown.

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