Scott’s Perfect Roasted Potatoes

This Christmas Eve, instead of our usual favorite Lemon Garlic Orzo side dish, we cooked a side dish of roasted small potatoes. We found a useful recipe here and modified it just a bit — and the results were wonderful!

There’s certainly nothing particularly healthy or low-fat about this recipe – but it’s so simple and results in some great small potatoes!



3 lbs of mixed small (1 inch) potatoes
Yukon Gold, Fingerling and Red

1/3 C olive oil

Salt and freshly ground black pepper
to taste

Set aside 2 tablespoons butter
for finishing

  1. Preheat the oven to 350 degrees.
  2. Cut the potatoes in half.
  3. Toss the potatoes, olive oil, salt and pepper in a large bowl.
  4. Using a no-stick coated rimmed cookie sheet, place the potatoes “face down” in the pan. If you have some extras, just create a bit of a second layer with those potatoes also facing down.
  5. Roast in the oven for 55 minutes.
  6. Remove the cookie sheet from the over, add the butter (using two 1 TBSP chunks is fine – don’t worry about spreading the butter around). Return to the oven for five minutes.
  7. Remove from the over, toss well into a serving bowl and serve immediately. It couldn’t be simpler!

(Added: December 26, 2005)

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