3poundsred potatoesscrubbed clean and cut into 1 inch cubes
1 teaspoonkosher salt
Preheat the oven to 425 degrees F.
Toss the potatoes with the olive oil and salt and pepper and spread out evenly onto a sheet pan, being sure to leave space in between the potatoes, so that the potatoes can evenly roast.
Place potatoes in the oven and roast for 15 minutes. Remove potatoes from the oven and flip. Return potatoes to oven and roast for another 15-20 minutes, or until potatoes are browned and tender.
Serve roasted potatoes warm.
Storage: Allow Potatoes to cool and then store leftovers in a sealed container in the refrigerator for up to 5 days. Alternatively, you can freeze roasted potatoes for up to 3 months. To reheat, it is best to reheat in a 400-degree oven until potatoes are warmed through.Potatoes: While this recipe is intended for red potatoes, the method works well with any type of potato. The cook time may vary slightly, so keep an eye on the potatoes to watch for when they become fork-tender.Salt: I do find that kosher salt is best for this recipe. If using iodized salt, or table salt, you may need to use less than 1 teaspoon. Olive Oil: Feel free to use canola oil or avocado oil in place of olive oil.