Roasted Potatoes

Adjust ingredients to what you have and how many you are serving

2lb red potatoes (4-6med) cut in to 3/4in wedges
3T EVOO
Salt and pepper

Toss potatoes in oil and season with salt and pepper.
Place in a pan.
Cover tightly with aluminum foil for 20min. Remove foil and roast for ~15min until potato is crusty and brown. Turn the potatoes and return pan to oven for additional 5-10min more until the side of the potato touching the pan is again crusty and brown.

Vairations:
Garlic and Rosemary
Mince 2 garlic cloves and make a paste. In the last 3 minutes of roasting sprinkle 2T rosemary with garlic paste over the potatoes.

Southwestern Spices
Melt 2T unsalted butter in skillet over med.heat. Add1t cumin, 1t chili powder, 1t dry mustard, 1/8t cayeene pepper, and 1 minced glaric cloe. Cook for 30sec-1min. Once potatoes are done transfer to serving bowl and pour this over.

Notes:
I have tended to roast the potatoes for an hour. 425 for ~30min and then 350 for
~30 min just because the main dish usually needs to be at 350.

Recipe from ATK's Best American Side Dishes Cookbook.