Foodie Friday – Roasted potatoes

I’ve shared quite a few really simple recipes on my webpage, but this one rivals them all for ease of execution. It’s almost a no brainer! But believe it or not, before I tried this recipe I had never cooked potatoes in my life. Is that weird? But when I gave up grains I had to find something to replace the carbs in my diet, especially before long runs. Potatoes seemed to fit the bill. Too bad I didn’t know how to cook them! Fortunately this method couldn’t be easier. I even found a recipe that left the skins, which was great because I dreaded the idea of peeling potatoes! Pretty much all you have to do is dice them and roast them. So simple and so delicious!

1 large white potato
1 large sweet potato
~2 Tbsp olive oil

Clean the potatoes (I had to buy a vegetable brush for this) and then dice them into approximately 1/2″ to 3/4″ pieces. You don’t even have to peel them! Put the diced potatoes into a large bowl and drizzle with the olive oil. Don’t be stingy with it. My first batch stuck to the pan because I didn’t use enough oil. Stir the potatoes (a spatula seems to work best) to make sure all of the chunks are coated. Then sprinkle liberally with salt and pepper. Stir the potatoes again and add more salt and pepper, if desired. Spread the diced potatoes in a single layer onto a cookie sheet lined with aluminum foil and coated with cooking spray (another nonstick line of defense). I like the olive oil spray from Trader Joe’s. Bake the diced potatoes at 400 deg F for 30-40 minutes, stirring once or twice. When they’re done the potatoes will be slightly crispy on the outside. Enjoy!

Based on The Cookin’ Chicks’ Parmesan Roasted Potatoes.