Roasted Potatoes

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  • 3 5-oz each potatoes -- (5 to 6 ounce)
  • 1 tablespoon olive oil
  • salt and pepper to taste


Leave skin on potatoes. Cut into chunks, quarters, fries or wedges. Place potato pieces in large bowl. Drizzle with olive oil; toss to coat. Arrange potato pieces in a single layer on nonstick baking sheet. Roast, turning once about halfway through, in preheated 425-degree oven 15 to 35 minutes, or until golden brown and tender (cooking time will vary depending on size of pieces). Season to taste with salt and pepper.