Makes 4 to 6 servings
1. Preheat the oven to 375°F.
2. You may peel the potatoes, or leave the skin on. Cut the potatoes in half lengthwise.
3. Lay the potatoes flat on a cutting board and carefully slice them into ¼-inch pieces.
4. Pour the oil into a baking dish large enough to hold the potatoes spread into one layer. Arrange the potatoes in the pan and add the stock.
5. Season with the salt and pepper.
6. Bake until the potatoes are golden brown, 35 to 45 minutes.
Russet potatoes are one kind that are good for roasting. Other types of potatoes are also excellent for roasting, such as Yukon Gold and fingerlings. These varieties have thin skins, so they don’t need to be peeled before you cook them.
Certain vegetables, such as potatoes, oxidize (turn brown) when peeled or cut and exposed to air. Keep them in a bowl of water until ready to cook to prevent this from happening.
Roasting the potatoes offers a way to add another layer of flavor to the common picnic-type potato salad. Use red or russet potatoes for the best result. The amount of starch in these potatoes makes them ideal for making a great potato salad. Throw in some bacon, eggs, green onion, celery, mustard, mayo, or any other ingredients you like. It is easy to make and you can adjust the ingredients to suit your own personal taste.
Toss the chopped potatoes with different ingredients before or after you roast them to come up with new variations.
Spiced Roasted Potatoes: chili powder + turmeric + ground cumin + green onions
Tangy Roasted Potatoes: malt vinegar + sea salt + chives
Pesto Roasted Tomatoes: Pesto Sauce (recipe) + cherry tomatoes + lemon juice