- 4 medium potatoes (tonight I used red, but any kind will work), chopped into 1″ pieces with skin on
- 1 to 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- Optional: fresh chopped herbs (I often put about a tablespoon of fresh, chopped rosemary in as well.)
- Preheat oven to 400 degrees
- Toss the ingredients together in a bowl and transfer to a cookie sheet that has been coated with cooking spray.
- Bake for about 30 minutes.
Tonight I baked the potatoes right along side the chicken on the same cookie sheet. If you are in a hurry, you can also turn the temperature up to 450 degrees and cook for about 20 minutes instead. The goal is to make the outside of the potatoes brown and crispy where they are touching the metal cookie sheet and have them be soft on the inside.
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