Toss and Turn

Roasted Potato Wedges

I cut up some russet potatoes into uniform wedges. Then I tossed them in olive oil, salt&pepper, paprika, and mixed herb seasoning. Make sure to lay them flat on a baking sheet so that they cook evenly. Slide them into a preheated oven at 425 degrees [F]. Cook for 40-50 minutes, depending on the size of your wedges. Give them a couple tosses and turns so that all sides are cooked to perfection.

Finger lickin' good

Honey BBQ Chicken and Seasoned Fries

After I made a crispy crust on the chicken, I finished cooking it in the oven to ensure a safe temperature for the meat to be eaten. I constantly glazed it with a homemade BBQ sauce to help lock in the natural juices of the meat. WOW, it was so tender.

My brother kept emphasizing how juicy the chicken was that it almost sounded like a complaint. "Too juicy," he said.

no fries with that

...because I prefer oven roasted potatoes.

Rustic Oven Roasted Potatoes

Ingredients:
2 lbs. potatoes (about 4 large)
2 tbs. olive oil
3/4 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. Italian seasoning
1/2 tsp. garlic powder

Directions:
Pre-heat the oven to 450 degrees [F].
Wash the potatoes thoroughly because the skin will be kept on. Cut the potatoes into the desired size you want but make sure to keep them relatively similar in shape so they have the same cooking time. Toss them in oil and seasonings. Spread them evenly on a greased baking sheet and keep them in the oven for 25-30 minutes. To ensure that the potatoes cook thoroughly and don't burn on one side, give them a quick toss occasionally.
This makes an excellent side dish on its own or a friendly component in a breakfast burrito (that's where I put mine).