« Lemon Garlic Orzo | Home | Scott's High Heat Upside-Down Roast Turkey Recipe »

Scott's Perfect Roasted Potatoes

iStock_000000984296XSmall.jpgThis Christmas Eve, instead of our usual favorite Lemon Garlic Orzo side dish, we cooked a side dish of roasted small potatoes. We found a useful recipe here and modified it just a bit -- and the results were wonderful!

There's certainly nothing particularly healthy or low-fat about this recipe - but it's so simple and results in some great small potatoes!



3 lbs of mixed small (1 inch) potatoes
Yukon Gold, Fingerling and Red

1/3 C olive oil

Salt and freshly ground black pepper
to taste

Set aside 2 tablespoons butter
for finishing

  1. Preheat the oven to 350 degrees.
  2. Cut the potatoes in half.
  3. Toss the potatoes, olive oil, salt and pepper in a large bowl.
  4. Using a no-stick coated rimmed cookie sheet, place the potatoes "face down" in the pan. If you have some extras, just create a bit of a second layer with those potatoes also facing down.
  5. Roast in the oven for 55 minutes.
  6. Remove the cookie sheet from the over, add the butter (using two 1 TBSP chunks is fine - don't worry about spreading the butter around). Return to the oven for five minutes.
  7. Remove from the over, toss well into a serving bowl and serve immediately. It couldn't be simpler!

(Added: December 26, 2005)


The comments to this entry are closed.

Subscribe to the Kitchen

Other Stuff

Founded November 25, 2001

Copyright © 1999-2018 Scott Loftesness.

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 2.5 License.

Please Note: Because I value your opinions and feedback, I encourage you to add your comment to the discussions here on my personal blog. Don't be offended, however, if I edit your comments for clarity or decide to keep out questionable matters including deleting inappropriate or irrelevant comments.

Powered by TypePad
Member since 07/2003

Privacy Policy

Clicky Web Analytics