My Favorite Recipes Perfect Roasted Potatoes April 7, 2016April 9, 2016 Adventures of a Labor Nurse 3846 Views 0 Comment foodie, recipe, yum When I lived in England with my husband, we ate roasted potatoes every Sunday, with our Sunday roast. We bought them frozen and they were everything a roasted potato should be—soft on the inside, crunchy on the outside, and just a little bit salty. Since moving back to the United States 10 years ago, I have yet to find frozen roasted potatoes like they had in England. So recently I became determined to figure out how to make the perfect roasted potato, and these are by far the best I’ve ever made! Ingredients: Russet potatoes 1/4 cup olive oil 2 tablespoons of Kosher salt 1 tablespoon of flour (I think the secret is how the potatoes are cut). Preheat your oven to 450 degrees. Cut your Russet potatoes in half, and then make a lot of angular cuts to get off all the skin. Rinse your potatoes and throw them in a gallon-sized Ziploc baggie. Add 1-2 tablespoons of flour (depending on how many potatoes you’re making) to the Ziploc bag. Shake to coat. Add 1/4 cup of olive oil to the Ziploc bag and shake to coat. Add 2 tablespoons of Kosher salt to the Ziploc bag and shake to coat. Pour contents of the bag into a 9 x 15 baking dish. Roast for about an hour, turning halfway through the cooking process. You’ll know they’re done when the edges are all crispy and brown. Until my next delivery ❤Be a part of a delivery and share with friends:PrintTumblrFacebookTwitterLinkedInPinterestRedditLike this:Like Loading... Related