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Pan-Roasted Potatoes

By The Canadian Living Test Kitchen

Tested till perfect

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Pan-Roasted Potatoes

Pan-Roasted Potatoes
Photography by Matthew Kimura

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 159
pro 3 g
total fat 7 g
sat. fat 1 g
carb 23 g
fibre 2 g
chol 0 mg
sodium 390 mg
% RDI: -
calcium 1
iron 8
vit A 1
vit C 32
folate 5

If you can't find small baking potatoes, look for Yukon Gold potatoes. Cooking them in the lower third of the oven makes them truly crispy. If using a convection oven, reduce the time by 12 minutes.

Ingredients

  • 2 lb small baking potatoes
  • 3 tbsp extra-virgin olive oil
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp pepper
  • 1 Pinch cayenne pepper

Preparation

Peel potatoes; cut into 6 or 8 wedges. In large bowl, toss together potatoes, oil, salt, paprika, pepper and cayenne pepper. Roast on greased rimmed baking sheet in bottom third of 375°F (190°C) oven, turning once, until crispy outside and tender inside, 50 to 60 minutes.

Source : Canadian Living Magazine: May 2007

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