Updated Thursday, May 23rd, 2002
Yield: 4 to 6 servings
Peel the potatoes and slice lengthwise about 1 inch thick. Combine with the olive oil, tossing to coat well. Place the potatoes in a single layer in the preheated baking pan. Sprinkle with salt, pepper, and garlic powder, if using. Then sprinkle with paprika. Return the pan to the oven and roast for 15 minutes. Flip the potatoes and roast for another 15 minutes.
Note: Instead of using olive oil, you can use the drippings from any roast. Make sure you have at least 1/2 cup of drippings or liquid in the pan.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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