Easy Oven Roasted Potatoes (Prep Time - 10 Min, Bake Time - 30 Min)

This is for wonderful roasted potatoes. There are a lot of potato recipes out there, this one just happens to be one of my personal favorites. This one is made from the bags of small potatoes, the mixed one being my favorite. It makes for a great side addition to any dish.

Ingredients:

• Salt / garlic salt
• Pepper - Preferably fresh ground - this is the grinder set I use
• Ms. Dash Seasoning - Any non-salt seasonings will work in this, my personal favorite is the lemon pepper or garlic
• A pack of small potatoes
• Avocado oil - olive oil works, but avocado tastes better I think, and makes it a nicer brown because it's high-heat. This brand (Better Body Foods) we use sometimes, but often Wegmans brand as well.

 Kitchen Items:

•  Glass (preferably) mixing bowl - glass is much easier to clean, but any large mixing bowl works. This set has no lids but awesome price for all 3.
• Wooden spoon / chopstick - best for mixing them
• Baking sheet - This set is two with cooling racks - I use them in many recipes
• Aluminum foil - I personally like the non-stick type - Reynolds Wrap is my favorite, but any, or even none work.
• Sharp chef knife - Or any other sharp knife
• Cutting Board - I prefer bamboo and this one is a perfect size for my kitchen, but any works just fine.

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First wash the potatoes in cold water to get off any dirt and / or bugs.

Next, cut each potato in half lengthwise. Easiest way to cut next is to put them face down on the counter and cut them in half again. This makes 4 even wedges out of each potato. 

This is an optional step, but I prefer them this way - I think it makes them a bit crunchier when cooked.

 Put them in a bowl and cover them with hot water - just faucet hot, not boiling . I like to add a lot salt to them here and let them sit in a salt bath for about 20 minutes. 

Make sure that your oven shelf is at the topmost setting and start preheating your oven to 425 degrees. 

First Drain the salt water off and rinse the potatoes.

Next dry them, either leaving them on the cutting board for a few minutes, or drying them with paper towels for a few minutes.

My favorite seasons are: Salt / Garlic Salt, Pepper, Ms. Dash Salt free Lemon seasoning and avocado oil.

 After they're dry, put a drizzle of avocado oil over them and mix them up to coat them. Then put a generous amount of pepper and Ms. Dash seasoning and a large pinch of salt - to taste - being careful not to oversalt them.

After seasoning I stir mine for a few minutes using a wooden spoon or chopstick to evenly distribute the seasoning. - I like a chopstick because it doesn’t' get much of the seasoning stuck to it and I hate to waste seasoning.

After oiling and seasoning, spread them out in a single layer on a baking sheet, preferably lined with aluminum foil. I always use renolds warp non-stick for easy cleanup, but any, or even none at all, works just fine.

Bake for 14-15 minutes at 425 degrees, then flip them, and bake another 10 minutes