I love potatoes. Mashed, roasted, or au gratin, I haven’t met a potato I didn’t like. This is one of my favorite methods for making potatoes during the week. It’s not so much a recipe as a potato roadmap. Swap the garlic pepper for Herbes de Provence or Italian seasoning. Both are delicious. Sprinkling them with cheese is also quite good, but not necessary.
Roasted Potatoes for Two
2 small Yukon potatoes (or 1 per person)
1 glug of extra virgin olive oil (about a tbsp.)
Preheat the oven to 400 F.
The above picture should give you a good idea about the size of potatoes I used. They’re actually pretty small.
While the oven is heating, cut each potato in half lengthwise. Then slice each half into four wedges.
Place the potatoes in the middle of a rimmed baking sheet. Pour a glug of evoo on top. Sprinkle a little salt and a hefty dose of garlic black pepper.
Toss together with your hands, and then, spread out in a single layer on the baking sheet.
The picture above shows how they should look after 10 minutes.Flip them over and roast for another 10 minutes. The darker wedges have already been turned. After the second round, check to see if they’re done by poking them with a fork. The wedges should be lightly browned on both sides like the ones shown below.