Oh Roastey Potatoes, we cook these over and over again. We make these with Roast Chicken, with Roastey Fish and Cherry Tomatoes, and with grilled steaks.
I’m a little embarrassed to admit that I shorten the roastey time by microwaving the potatoes in advance. Using the microwave seems to be such a non-pro thing to do. However, since using the microwave saves me 30 minutes of hot oven time, my embarrassment is short-lived. (Just as short as the potato roasting time.)
Yes, I think there’s a lot of olive oil, but that whole third cup really is part of the flavor of the potatoes. It helps them become all brown and crunchycrispy.
6 red potatoes
1/3 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
Scrub potatoes and dry them.
Preheat oven to 400°.
Put dry potatoes in microwave on high for 10 minutes. When microwave beeps, dings or toots, remove potatoes from microwave and let cool a bit.
When you’re able to handle them, cut potatoes in half, and then half again (and maybe half again, depending on size).
Place potatoes on baking pan. Toss potatoes with olive oil, salt and pepper.
Roast for roughly 15 minutes.
(When making with Roastey Fish and Cherry Tomatoes, I up the oven heat to 420° and put the pan in the oven at the same time as the fish.)