Roast Potato Recipe

It has a slight spice/heat to it—very nice. Heat your oven to 425°. Cut up three to four potatoes into one-half to three-quarter inch pieces, place in a mixing bowl, coat with olive oil (1-2 tablespoons, pending how many potatoes you make), toss to coat potatoes, sprinkle well with the Roast Potato Seasoning, toss the potatoes, sprinkle on the other side, toss again, pour potatoes onto a baking sheet (preferably with sides), roast for 20 minutes, take out (close oven-leave it on)*, place on hot pad, using a spatula, turn the potatoes over—you want to cook the other side, back in the oven for another 18 minutes. At 18 more minutes, turn your oven to 500° and BROIL. At this point, DO NOT LEAVE THE KITCHEN! Watch the oven the whole time. In 2-3 minutes, check to make sure you are not burning the potatoes. You want them to really start getting crispy, though. If they need more time, add in 1 minute intervals—checking OFTEN. When you like the doneness, take them out. You WILL be tempted to eat one… DON’T!! You’ll burn the roof of your mouth. They are very hot!!! I like mine more crispy than soft, but you play with it. We make these a couple times a week and we know exactly how we like them. You will learn, too. Enjoy!

Variation 1

If you like onions, chop up a small to medium onion and add to the potatoes AFTER the first 20 minutes roasting, pour them on the potatoes just before you turn the potatoes with the spatula. This will mix the onions in. If you start the onions at the beginning of the cooking process, they will burn by the time you get to 40 minutes of cooking. You have to add them in halfway for the last 18 minutes only.

Variation 2

Sprinkle 1/2 tablespoon over each 4 servings of mashed potatoes, stir it in. Taste. Awesome? Serve. Needs more? Sprinkle another tablespoon on, stir in again. Taste. Repeat until you got it perfect! Serve. Adjust to taste after EACH sprinkling. Enjoy!