Cubed and Roasted Russet Potato
This staple is a basic which all home cooks should be comfortable making - at a moments notice - to go with many main dishes. Potatoes are nutrient rich, inexpensive and most people enjoy them. This is a triple threat!
Ingredients
- 1 large russet potato
- 2 tablespoons extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees.
- Peel and cube the potato – ¾ inch cubes are a nice size
- Put the potato into a mixing bowl.
- Add the olive oil, salt and pepper and toss to coat.
- Distribute the potato cubes broadly over large baking tray. You want plenty of room – so they roast properly. (Overcrowding any vegetable when roasting results in too much liquid nearby and then you get steaming action – rather than roasting action.)
- Check these after 25 minutes and use a sharp spatula to loosen and toss. Return to the oven for another 5 to 10 minutes.
Notes
These can be cooked for the first 25 minutes – and then rest until you are ready to cook the main dish – such as salmon – and then return them to the oven for the final 10 minutes – just before serving.