Unfortunately these bad-boys don’t keep well, so prepare as many as you expect will be eaten in one sitting. Oh darn, you'll have to eat them all! *giggle* Serve roasted potatoes alongside Caramelized Onion Frittata or Basic Scrambled Tofu with Tempeh Bacon. Potatoes also pair nicely with Country Fried Seitan smothered in vegetarian gravy (be sure to include a vegetable like steamed kale!).
Perfect Roasted Potatoes
Ingredients
2 1/2 Pounds Yukon Gold potatoes
2 Tbsp olive oil
1/2 Tsp salt
- Fresh black pepper, to taste
Instructions
1) Preheat oven to bake at 425⁰ F.
2) Line an 11 X 17 inch baking sheet with parchment paper (If you don’t have parchment paper, spray the baking sheet with cooking spray or lightly grease with olive oil).
3) Slice the potatoes in half lengthwise and then into 3/4 inch pieces. Place the potatoes in a bowl and toss with olive oil, and then sprinkle with salt. Spread the seasoned potatoes on the prepared baking sheet.
4) Bake potatoes in the preheated oven for 20 minutes. At this point, remove the tray from the oven and use a spatula to flip the potatoes (you may not successfully turn over all of the potatoes, this is fine, just do your best). While you are flipping the potatoes, switch the oven to roast.
5) Return the potatoes to the oven and roast for 5 to 15 minutes, until lightly browned on the outside and tender on the inside (keep a close eye on your potatoes so they don’t burn). Grind pepper over the potatoes to taste and serve.
