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Reply to "How to make perferct roasted potatoes?"
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[quote=Anonymous]I also don't parboil and have never had a problem. I get mixed small white and yellow potatoes. Cut in halves or quarters. The key is that you want them the same size. I put in a bowl and season with oil (usually olive oil) and and spices (I use salt, pepper, garlic powder, onion powder and dried basil). Toss so that all are evenly coated. Put a small amount of oil on the bottom of the sheet tray and then tilt so that you get a thin even layer across the whole pan. Add more as necessary to ensure that the entire pan is coated. Pour the coated potatoes onto the tray, distribute evenly cut sides down. Cook about half of the time, then turn them with a spatula. Cook until you get nice mostly dry crust on the the top sides.[/quote]
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