Crispy Oven Roasted Potatoes

I learned a new trick for the perfect roasted potatoes. I used to line my sheet pan with heavy duty foil to make the clean up super easy, but more often than not, and regardless of the amount of olive oil I used, the potatoes pretty much stuck to the foil every time.

My sister-in-law, and favorite cooking partner , taught me to use parchment paper instead. Same easy clean up and perfectly brown and crispy potatoes. Every.Single.Time.

INGREDIENTS

- 3 pounds small fingerling or baby red potatoes, cut into 1 inch pieces

(the main thing here is to make the pieces all the same size for even cooking).

- 2 Tablespoons Olive Oil

- 1-2 Tablespoons minced garlic

- Kosher salt

DIRECTIONS

Preheat oven to 425 degrees.

Combine all ingredients and place on a sheet pan lined with parchment paper.

Roast in the lower third of the oven for 20 minutes; Stir well with a spatula and roast for another 20 minutes or until lightly browned and crispy.