Oven Roasted Potatoes

prior to this, i've never really baked nor roasted savory stuff except very rare occasions of baked rice, pasta or pizza. which is why i'm really proud to say my ovens are very clean coz they're free from oil splatters and weird odors. but lately i've suddenly taken an interest in savory food. so far i've made clam chowder and bolognese sauce and i intend to roast a chicken next.

and here's my first attempt in roasting anything - potatoes. i'm surprised at how well this turned out but of coz, this is a no-brainer. i liken them to potato wedges though the skin's not as crispy but they're healthier and the insides are fluffy and nice. hubby likes them unseasoned but i prefer them with lotsa seasoning - coarse sea salt, freshly ground black pepper, parsley flakes...the works. i used three varieties of potatoes here, the normal yellow ones, purple and red.

i've also changed a new area for phototaking. i'm now photographing at my balcony (previously was at the yard on top of the washer lol) with a new wooden outdoor table from IKEA so i'm trying to get used to everything - from the very ample lighting to the camera settings.

ingredients (serves 4) :

900g medley of yellow, red & purple potatoes, skin on

50ml olive oil

seasoning like salt, pepper & dried herbs

directions :

1. scrub the potatoes clean and cut into bite-sized pieces of about 1cm. dry them thoroughly with paper towels then spread them evenly on a single layer on a baking tray lined with parchment paper.

2. heat olive oil over stove until hot then drizzle over the potatoes. toss to coat evenly and make sure each one is well coated with oil.

3. roast in a preheated oven of 220C for about 30-40 mins, turning occassionally to brown at all sides. season before serving.