Easy Oven Roasted Potatoes

Today was hot. Ok, everyday is hot in Scottsdale, but for multiple reasons, it was really hot today.Roasted Potatoes First of all, it’s August. For those who live here, that’s enough reason. We deal with 100+ degree weather for about 5 months out of the year. So by this time each year, we’ve all had enough. So why do we live here? Because the other 7 months it is absolute paradise, as far as weather is concerned anyway. We have plenty of other issues, but that’s for another post.

Then a friend took me to see their new house with the kitchen of her dreams—that has no air conditioning. Then on to teaching cooking lessons for the next 5 hours. And when that was done, I returned home to my house to cook dinner in my kitchen with no air conditioning. So I was not in the mood to spend hours in there tonight. That’s when teenage children really come in handy.

Because of all the above, and the fact that I still needed to test out another quiche recipe, we had a simple, basic dinner tonight—something my husband longs for each night but rarely ever gets. Son 1 was in charge of cutting up the strawberries and macerating them for shortcake later when I’ve cooled down enough to whip up some cream. Son 2 cut up all the potatoes in wedges, seasoned them with salt and pepper, added a glug of olive oil and popped them into the oven. I forgot to mention how much olive oil to add, but it all worked out. We just used the extra to season the steaks. Son 2 was also in charge of cooking the broccoli which did not require much instruction other than, “Put it in a microwave dish and cook for 8 minutes. ” I forgot to mention to put the lid on them so they were a bit crunchy, but I think it worked out for the best since they had to sit until the steak was done.  I managed to go back into the heat one more time to cook the steaks myself. I wasn’t about to entrust teenage boys to properly cook $25 worth of steak.

So here it is once again midnight at the Smith residence. Dinner is served.

Easy Oven Roasted Potatoes
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: American
Serves: 4 servings
  • 1 lb yukon gold potatoes
  • 1 tbsp olive oil
  • salt & pepper
  • fresh parsley
  1. Preheat oven to 375°
  2. Wash potatoes and cut into quarter wedges
  3. Put them on a sheet pan or roasting pan
  4. Drizzle with olive oil, salt & pepper, then mix around with your hands
  5. Bake for approximately 40 minutes or until slightly browned on edges
Nutrition Information
Serving size: 4 oz Calories: 115 Fat: 3.7 Saturated fat: .5 Trans fat: 0 Carbohydrates: 20 Sugar: .8 Sodium: 109 Fiber: 1.6 Protein: 2.3 Cholesterol: 0



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