I challenge you to find anything as delicious as perfectly roasted potatoes. Some people might have a sweet tooth, but I have a potato tooth (?). I love them in any form, but roasted is probably my favorite.

I often roast them under chicken thighs (like in this recipe), in which they are cooked in rendered chicken fat. Mmm. When I’m not doing that though, I make them exactly this way. They are delicious just as the are, upgraded with some herbs or turned into a breakfast hash.

A few tips on Roasting Potatoes before we get to the recipe:

1. Don’t line the baking sheet. Even if it’s not a nonstick baking sheet, the potatoes will cook better if the pan isn’t lined with foil or parchment. And it’s easier to scrape the crispy bits off the pan so you don’t lose those in a foil shred or something.

2. Use whatever kind of potato you like. There are no rules here. I used standard russet potatoes for the photos but I’ve used this method with others.

3. Don’t crowd the pan(s). Use multiple pans if you need to accommodate more potatoes, but crowding the pan will prevent a good crust from forming and that’s the aim.

How to Make ROASTED POTATOES

gluten-free, paleo, whole30-approved, vegan & vegetarian | serves 4

INGREDIENTS

• 4 medium potatoes, diced

• ~3 tablespoons olive oil

• kosher salt and pepper, to taste

• 3 cloves garlic, chopped

• optional toppings: a sprinkle of fresh parsley, chives, Parmesan, crushed red pepper, dill pickle juice, etc.

INSTRUCTIONS

1. Heat oven to 425°F.

2. In large bowl, mix the potatoes with olive oil, salt and pepper.

3. Spread potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread the potatoes out in an even layer.

4. Bake about 35 minutes total. About 20 minutes in, add the garlic and give the potatoes a stir. Bake another 15 minutes or until potatoes are golden brown and tender.

5. Sprinkle with the potatoes with any desired herbs or toppings.