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Reply to "How to make perfect roasted potatoes?"
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[quote=Anonymous][quote=Anonymous]I cube them into dice-sized squares, or quarter the small potatoes. Usually use yellow or white (not Yukon Gold or Baking). Put parchment on a baking sheet. Preheat to 425. Cover baking sheet in potatoes but still be able to see the surface of the pan i between most potato pieces (and throw in some similiarly sized onions and crushed garlic), toss in olive oil (more than you think), salt, garlic powder, and other spices you like (pepper, onion powder, paprika, cumin if flavors are mexican, turmeric if flavors are south asian). Roast for 35-40 minutes, check/flip, roast in increments on 10 more minutes until finished. Don't keep flipping because then they don't have the chance to. brown. [/quote] This is it. Apologies to KLA, who I usually think is right, but the extra steps in his version just aren’t necessary. [/quote]
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