"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roasted Potatoes Recipe

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This recipe for Roasted Potatoes, by , is from The Patterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sandy Patterson


3 large baking potatoes (I use Russet potatoes)
1/2 teaspoon salt (additional salt to taste)
1 tablespoon olive oil
1/2 cup sliced onion rings
1 tablespoon butter

To save time, turn oven on to preheat to 425 F. while preparing potatoes. Place cookie baking sheet in oven to also preheat.

Place enough water in medium size saucepan to cover potatoes. (I find I need the pan 1/2 full). Stir in the 1/2 teaspoon salt. Place on medium heat to come to a boil while cutting potatoes.

Wash potatoes, scrubbing with a vegetable brush to remove the dirt. Cut each potato into 6-8 wedges. Put in boiling water. Bring water back to a boil.

Cook 3 minutes and drain. Cool hot potatoes enough to handle.

Remove cookie sheet from oven and spread on the vegetable oil.
Arrange wedges on sheet without touching each other, if possible.

Turn potatoes with a spatula to coat all sides with the oil. Place pan in oven and bake 25-30 minutes.

Remove from oven. Using a spatula, turn and salt each side of potato to taste. Sprinkle the onion rings top.

Place pan back in oven and roast, turning every 10-15 minutes until potatoes are browned and cooked to the texture of your preference. My oven takes an additional 35-40 minutes roasting to satisfy my family.




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