I learned a new trick for the perfect roasted potatoes. I used to line my sheet pan with heavy duty foil to make the clean up super easy, but more often than not, and regardless of the amount of olive oil I used, the potatoes pretty much stuck to the foil every time.
My sister-in-law, and favorite cooking partner , taught me to use parchment paper instead. Same easy clean up and perfectly brown and crispy potatoes. Every.Single.Time.
INGREDIENTS
- 3 pounds small fingerling or baby red potatoes, cut into 1 inch pieces
(the main thing here is to make the pieces all the same size for even cooking).
- 2 Tablespoons Olive Oil
- 1-2 Tablespoons minced garlic
- Kosher salt
DIRECTIONS
Preheat oven to 425 degrees.
Combine all ingredients and place on a sheet pan lined with parchment paper.
Roast in the lower third of the oven for 20 minutes; Stir well with a spatula and roast for another 20 minutes or until lightly browned and crispy.