Thursday, October 8, 2009

Oven Roasted Potatoes

[Heard on Terry Gross' Fresh Air broadcast 3-28-01. Interview with vegetarian author Jack Bishop; transcribed 4-3-01.]
2 lbs (4 to 5 medium) russet potatoes, scrubbed and dried
2 T (about) oil
Kosher salt
Preheat oven and cookie sheet to 425 degrees F (218 C). Slice potatoes into eight wedges lengthwise, skins on. In a bowl combine the potatoes with the oil, coating lightly but completely, using the fingers. Arrange on hot cookie sheet. Roast 25 minutes. Turn each with tongs. Roast 20 minutes more. Sprinkle with salt. Pass Heinz Ketchup. Serves 3 to 4.
Variations: Cut recipe in half and use a toaster oven rather than a range. Sister Phyllis says that sweet potatoes are good this way too. She's right.

French Dip Sandwich w/ Oven Roasted Potatoes

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