When it comes to making dinner, I typically focus on the main dish, with the side dishes usually being an afterthought. My lack of planning usually leaves me rummaging through my produce drawers look for stray vegetables to whip a side dish. Potatoes are something I always have on hand, and these crispy roasted potatoes could not be any easier to make. To speed up the process, I cooked them first in the microwave, then roasted them in the oven at a high heat to make them perfectly crispy. Simple, yet positively delicious.
Crispy Roasted Potatoes
Yields: 4 servings
4 russet potatoes
1 teaspoon oregano
Salt and pepper
Preheat the oven to 450 degrees F. Wash the potatoes, then dice into 1 inch pieces. Place in a microwave safe bowl, then fill with water just to cover the potatoes.
Microwave the potatoes on high for 10 minutes. Drain, then place the potatoes on a baking sheet. Drizzle with a generous amount of oil, season with salt, pepper, and oregano, then toss to coat evenly.
Roast the potatoes in the oven for 20-30 minutes until golden brown. Use a thin metal spatula to flip the potatoes halfway through. Watch them carefully as they will burn easily.
Source: Stick a Fork In It original.