Potatoes are good prepared in a variety of ways, including baked, boiled or scalloped. If you have a roaster, you can take advantage of the handy piece of kitchen equipment to make succulent, golden-brown roasted potatoes. Serve the roasted potatoes with your favorite meat dish, and you'll have a meal fit for a king. Although any kind of potato is good roasted, small "new" red potatoes or Yukon Gold potatoes are especially delicious.
Set your electric roaster to 400 degrees Fahrenheit. Allow the roaster to preheat for about 20 minutes.
Wash 2 lbs. of potatoes and pat the potatoes dry with a paper towel. Cut the potatoes into evenly-sized wedges about 1 to 1 1/2 inches thick.
Place the sliced potatoes in a large, resealable bag. Pour 2 tbsp. of olive oil into the bag, then add 1 tbsp. salt, 1 tsp. garlic powder and 1 tsp. onion powder.
Seal the bag, then using your hands, massage the bag to coat the potato chunks in the oil and seasonings.
Set the rack in the preheated roaster and spread the potato chunks on the roaster. Turn the potato chunks over with a pair of tongs after about 15 to 20 minutes. Roast the potato chunks for 15 to 20 more minutes until the potatoes are crispy and brown.
If you don't own an electric roaster, you can roast your potatoes in an oven preheated 425 degrees Fahrenheit. Place the potatoes in a shallow roasting pan.
To make rosemary roasted potatoes, add 1 to 2 tsp. of dried rosemary along with the olive oil in the resealable bag.
If desired, omit the garlic and onion powder entirely, or use fresh garlic and onion in place of powder.
M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.