Potatoes are best eaten straight out of the garden. Like tomatoes, store-bought and homegrown potatoes just do not come close to being of the same quality. We just planted potatoes and don’t have any ready for our St. Patrick’s Day feast. 😦 So…I bought some reds to make this recipe. We pretty much like every type of potato, but yukons and reds are our favorite for roasting.
Of course, just like in our rustic potato and leek soup, we leave the skins on; however, you could peel them–if that is what you prefer. We are making these for our St. Patrick’s day dinner of corned beef and cabbage (with potatoes and carrots!). Hope you enjoy them!
10 medium red potatoes
¼ cup olive oil
salt and pepper, to taste
garlic powder, to taste
paprika, to taste
Preheat the oven to 400 degrees F. Cover a baking sheet with tin foil. Slice the potatoes to ½ inch thick pieces. Put the slices into a large bowl, drizzle the olive oil, and toss to coat well. Place the potatoes in a single layer on the baking sheet. Sprinkle with salt, pepper, garlic powder, and paprika. Put the baking sheet in the preheated oven, and bake, uncovered for 15-20 minutes. Flip the potatoes and sprinkle with salt, pepper, garlic powder, and paprika. Roast for another 15-20 minutes or until fork tender.
Love, Grey & Brianna
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