Tina’s Roasted Potatoes

By Tina, age 12

You will need:
Potatoes, scrubbed but not peeled, about 1 and a half per person
Oil (Olive, Coconut, Grapeseed, etc. Bacon grease works great too!)
Any preferred seasonings (I recommend smoky paprika and cumin.)
A Knife
An Oven
A Bowl
A cookie sheet
A Spatula
Pot holders (NOT optional)

Start by preheating your oven to 400 degrees.

Now cut your potatoes into bite-sized pieces. Cut them in half the long way, and lay both halves flat side down. Proceed to cut them in half again (the long way) and hold both quarters together as you slice across the short way several times. Place the cut potato chunks into a large bowl and repeat with more potatoes.

When all your potatoes are cut and in the bowl, add as much oil as you think is necessary. I use about 2 tablespoons for 7 potatoes. Add in the spices and stir with your hands or a spatula until every potato chunk is thoroughly covered in spices and oil. The more oil you add, the crispier the potatoes will be. (You can also bake them on a cookie sheet previously used for bacon. It will still have grease on it, and you will just need to add a bit more.)

Dump the potatoes out of the bowl and onto a cookie sheet. Using a spatula or your hands, spread them evenly across the sheet. Put them in the preheated oven for twelve minutes. After twelve minutes, open the oven and use a spatula (this time I do NOT recommend using your hands) to stir them around and push them so they release from the pan. This will help you get them off later, and will also maximize the crispiness. Close the oven and continue baking for twelve more minutes, after which you will remove them from the oven (with pot holders) and let them cool, but not for too long, because they’re much better when they are warm, but careful! Don’t burn your tongue!


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