Even though the recipe calls for red potatoes, I needed to use up the last of my 5-pounds of Yukon gold potatoes. I loved this recipe, easy and simple. I don't know how they will be as left0over, but I plan on mixing them with the leftover chicken from the Herbed Chicken Strips failed recipe.
Roasted Red Potatoes
1 1/4 lb. small red potatoes (about 8)
2 T olive oil
3/4 t. salt
1/4 t. pepper
1/8 t. paprika
1. Preheat the oven to 425ºF.
2. Scrub potatoes, quarter, and pat very dry with paper towels.
3. Mix remaining ingredients in a mixing bowl. Add potatoes and toss to coat.
4. Spread potatoes on baking sheet and bake, turning every 10-15 minutes, until crisp and browned, 35-45 minutes. Serves 2.
2 T olive oil
3/4 t. salt
1/4 t. pepper
1/8 t. paprika
1. Preheat the oven to 425ºF.
2. Scrub potatoes, quarter, and pat very dry with paper towels.
3. Mix remaining ingredients in a mixing bowl. Add potatoes and toss to coat.
4. Spread potatoes on baking sheet and bake, turning every 10-15 minutes, until crisp and browned, 35-45 minutes. Serves 2.
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