Roasted Potatoes
Serves 4
DIRECTIONS
903g mini potatoes (I like to use the tri-coloured potatoes, but it only makes an aesthetic difference)
3-4 tbsp olive oil
Freshly ground black pepper (to taste - I do approx. 23 cranks of a pepper mill)
1 tsp smoked paprika
1 tsp salt
INGREDIENTS
1. Preheat oven to 400F and wash/scrub the potatoes.
2. Cut the potatoes in half; if the pieces are particularly large, cut into quarters. Sometimes I get really tiny potatoes and I leave them whole - you just want to have the pieces as similarly sized as possible. Place the halved potatoes into a large ziploc bag.
3. To the potatoes in the bag, add the olive oil, pepper, paprika, and salt.
4. Close the bag and shake it up/massage the bag until everything is mixed together.
5. Place potatoes in a single layer on a baking sheet lined with aluminum foil. For ultimate crispness, place the side with the most surface area face down on the baking sheet.
6. Bake at 400F for 35 minutes. After 35 minutes, check for doneness by piercing a fork into the largest piece. If it goes in easily, they're done.