Tested till perfect Pan-Roasted Potatoes
Pan-Roasted Potatoes
Photography by Matthew Kimura

Pan-Roasted Potatoes

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2007

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6

Ingredients

  • 2 lb 2lbsmall baking potatobaking potatoes
  • 3 tbsp 3tbspextra-virgin olive oil
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppaprika
  • 1/4 tsp 1/4tsppepper
  • 1 Pinch 1Pinchcayenne pepper
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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.

Nutritional Information Per each of 6 servings: about

cal 159 pro 3g total fat 7g sat. fat 1g
carb 23g fibre 2g chol 0mg sodium 390mg

% RDI:

calcium 1 iron 8 vit A 1 vit C 32
folate 5
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