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).

1. Preheat your oven to 450 degrees.
2. Cut your Russet potatoes in half, and then make a lot of angular cuts to get off all the skin.
3. Rinse your potatoes and throw them in a gallon-sized Ziploc baggie.
4. Add 1-2 tablespoons of flour (depending on how many potatoes you’re making) to the Ziploc bag. Shake to coat.
5. Add 1/4 cup of olive oil to the Ziploc bag and shake to coat.
6. Add 2 tablespoons of Kosher salt to the Ziploc bag and shake to coat.
7. Pour contents of the bag into a 9 x 15 baking dish.
8. 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 ❤