Roasted potatoes

After lunch at my parents, we had Bert's side over (sans his older brother and his family). Among the side dishes were sauteed mushrooms and roasted potatoes. Here are a few of the potatoes which I had quartered. You know...I just realized, these are the white potatoes I used for the Chicken Nillaga recipe. Oh well!

You can use any kind of potato, but for that night, I used the waxy red and white potatoes because I find russets to be too mealy.


Roasted Potatoes

Ingredients:

2 lbs small red and white potatoes (cut and up quartered )
salt
black pepper
olive oil

Directions:
Scrub, wash and dry the potatoes thoroughly.
Cut and quarter them.
Place in roasting pan or dish.
Brush tops with olive oil. I used a garlic olive oil for this recipe.
Sprinkle salt and pepper.
Roast for 40 minutes at 425 F.

By the way, this amount of time can be played with. Same thing with the temperature. You can choose to roast in less time. I wanted these potatoes to be browned so I cranked the heat a l ittle higher than normal. You can also check at the halfway point to see if they're done.


If you wish, you can garnish with rosemary, but I didn't have any.