Roasted Potatoes

 Preheat oven to 425 degrees. Place your baking tray inside the heating oven, so that it is hot when you put the potatoes on it. You can use a metal cookie tray, or a large glass pan. (Size of the pan is determined by the amount of potatoes. The potatoes will need to spread out in one even layer and not stack on top of each other.)

While the oven and pan are heating, prepare the potatoes. Wash the potatoes. If you are using russet potatoes, peel the skin off if you want. If you are using red or yellow yukon gold potatoes, do not peel. Yellow Yukon Gold potatoes are my favorite potato for roasting.

Cut potatoes into wedges or cubes. Try to cut pieces all about the same size so that they cook evenly.

Place the cut potatoes in a large bowl. Drizzle with olive oil and season with garlic salt or other seasonings*. Stir to coat the potatoes evenly with the oil and seasonings. Use just enough oil so that the potatoes are lightly coated but there is no excess oil pooled in the bottom of the bowl.

Pour the potatoes onto the hot pan inside the oven. Bake at 425 degrees for 20 to 30 minutes, depending on size. One-inch cubes will cook in about 20 minutes. If desired, use your oven’s BROIL setting for 2 to 3 minutes at the end of the baking time to crisp up the tops.

*Paprika, chili powder, barbeque spice mix, Italian herbs, and/or finely grated parmesan cheese are all great options.