Hey there Honey's and New-Bees!

For years I used to make the worlds saddest potatoes, they were always bland, often undercooked and in no way appetizing to look at; so I just stopped making them all together and convinced myself that I didn’t like potatoes. However, once I started making roasts, I started craving and wanting some roast potatoes on the side, so I actually looked into making them… and surprise surprise discovered that I was the problem, not the potatoes!

Right off the bat I realized that my biggest mistakes was cooking potatoes on too low a temperature, being impatient by not letting them cook long enough, and not seasoning them AT ALL. Needless to say, those were three pretty easy steps to fix -so I learned from my mistakes, followed basic instructions and voila I made the most delicious roast potatoes!

At this point I can make roast potatoes with my eyes closed, and not only are they my go-to side dish, but an extremely versatile side dishe that can dressed up or down as you like. If you’re not sure what to serve on the side of your roast, potatoes are always a safe bet since they’re simple, straightforward and always a welcomed companion at dinner no matter the occasion!

The first thing you want to do is to pre-heat your oven to 450ºF, and let the stove warm up while you wash and chop your potatoes. You want to make sure your oven is pre-heated so the potatoes cook at an even temperature the entire cook time.

Place your potatoes under cold water and scrub each potato thoroughly either by hand or using a vegetable scrubber. You really want to be thorough here since potatoes have a tendency to be pretty dirty since they grow in dirt and a lot of that dirt get caught in the nooks and crannies, so make sure to wash your potatoes really well – even if you’re peeling them.

Once all your potatoes are washed, chop them into quarters or sixths(making sure to remove any blemishes or eyes), and place them in a large mixing bowl.

Seasons your potatoes with a little olive oil, salt, oregano and garlic powder in your mixing bowl, mix well, then evenly spread the potatoes on a tray lined with parchment paper. If you want to add additional spices that’ll compliment your main dish go ahead and have fun, I usually like to add fresh rosemary – so feel feel to play around with the spices.

Another really great option is to use duck fat (or goose fat) instead of the olive oil, which adds an incredibly rich flavor to the potatoes. Either way, whether you use olive oil or duck fat just remember that a little goes a long way and you only need to lightly coat them.

Evenly place your  potatoes onto a baking sheet lined with parchment paper oven and bake them for 20 minutes at 450ºF, then toss the potatoes in the oven (carefully) so they have a chance to brown all over, and let them roast for another 20 minutes, then remove then from the oven, toss with a little salt and serve!

And there you go now know how to make a simple batch of roast potatoes! Hope you enjoyed this little tutorial and let me know how your potatoes turned out in the comments below!