I love potatoes in pretty much every form I’ve come across: sweet, fried, baked, twice baked, mashed, scallopped, roasted, salad, chips . . . .
Here is a very easy recipe for roasted potatoes adapted from a recipe shared with me by my friend, c is for cindy. I make them in wedge form, but you can cube them or leave them halved, if you like. I prefer using Yukon potatoes – they’re so creamy – but you can also use red potatoes. Any potato with low starch (e.g. waxy potatoes) are a good choice because they’ll keep their shape.
Here is a very easy recipe for roasted potatoes adapted from a recipe shared with me by my friend, c is for cindy. I make them in wedge form, but you can cube them or leave them halved, if you like. I prefer using Yukon potatoes – they’re so creamy – but you can also use red potatoes. Any potato with low starch (e.g. waxy potatoes) are a good choice because they’ll keep their shape.
