Happy 4th of July! And if you need a quick easy side for anything grilled today, here’s a recipe for oven roasted potatoes.
And if you need a quick easy laugh, here’s one of my favorite bits from Jim Gaffigan on the 4th of July and holidays in general.
To Note for Oven Roasted Potatoes:
You can really oven roast anything for delicious depth of flavor. However it’s very important to remember to not overcrowd the pan with the potatoes (or whatever you’re cooking). Overcrowding will end up just steaming your potatoes and then they’ll be edible but mushy, soggy and mediocre flavor.
Don’t forget the salt. In most of my cooking I use Kosher salt. When cooking make sure to properly taste your food. Food that is under seasoned will taste like it is missing something and correcting it with salt after it’s cooked won’t work the same way cooking with the actually salt will work.
Lining your jelly roll pan with parchment paper isn’t necessary but it really helps on clean up.
2 pounds red potatoes cut into quarters
- Preheat oven to 400.
- Put cut potatoes in mixing bowl and lightly coat with olive oil and sprinkle with salt (about 1 tablespoon).
- Place potatoes onto parchment paper on cookie sheet and put in oven. Roast for 20-30 minutes. Potatoes are finished when brown.
Serve with: Anything grilled (but not slow roasted like Pulled Pork)
Drink with: Terrapin Recreational Ale
I have to say, you make the best oven roasted potatoes.
Talia Bunting says