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Reply to "How to make perfect roasted potatoes?"
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[quote=Anonymous]Hmm. I've never had an issue slicing smaller potatoes tossing with olive oil and salt and pepper and roasting at 400. I don't know for long because I just look at them. Prob about 20 min. Toss once. Always crispy and soft on inside. It seems like boiling them would make them too soggy for the oven. We only do that if grilling them because you don't get the same heat, but not as tasty IMO. [/quote]
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