So Maybe You Don't Have a BBQ and Want to Get on The Potato Bandwagon Too.......

     One of the great takeaway's from my days at the banquet hall is making roast potatoes quickly for 400 people.  Thank you Chef Marylyn for teaching me the ins and outs of the potato.  I came up with my own take on what Chef Marylyn taught me, I am calling these:
Easy Oven Roasted Potatoes
Ingredients:

• Potatoes (The mini potatoes are the easiest to use but large ones will work fine, you want approximately one large potato per person.  If you are using the mini potatoes I would guess approximately 4 to 5 potatoes per person.)
• Oil (I used Wicked Gourmet's Roasted Garlic Oil, if using olive oil use virgin and not extra virgin to avoid reaching the olive oils smoking point)
  
• Kosher Salt
• Pepper
• Rosemary

Pre heat oven to 400 degrees.  Wash potatoes.  Cut mini potatoes in half (if using large potatoes, cut potatoes approximately into 1 inch cubes.  Place cut potatoes in a container that has a lid.

Pour enough oil into the bowl to coat the potatoes, approximately 2-3 Tbsp.  Now add salt, pepper and rosemary to taste.  I like my roasted potatoes a bit salty and added about 2 Tbsp. of salt, 1 Tbsp. of pepper and 1 Tbsp. of rosemary.  Place the lid on the bowl and shake vigorously coating the potatoes in the oil and spices.  Place a sheet of parchment paper (or tin foil) on a cookie sheet.  

Place the potatoes cut side down on the parchment paper.

Place in oven for approximately 25 minutes.  Test tenderness with a fork to check if the potatoes are done.  The fork should easily pierce the potato and the side facing the cookie sheet should be crisp. 

     Try these Easy Oven Roasted Potatoes with red potatoes or multi-coloured potatoes too.

     These potatoes make for a quick and easy side dish that pairs well with almost any protein.  I hope you enjoy them.