*

One thing I really look forward to when I roast vegetables is caramelization and crispness of that vegetable. In my opinion, roasted potatoes are the best example. I found that if you start with a hot oven and a cool sheet pan it takes much longer to get the potatoes crispy and by the time you get it to where you want, the potatoes are usually over cooked. So, to eliminate that problem, see below.

1 lb. small potatoes, your choice, cut in half
3-4 tablespoons extra virgin olive oil
1-1/2 teaspoons kosher salt, or truffle salt
3/4 teaspoon freshly ground black pepper

Preheat oven to 425°. The secret here is to put the sheet pan in the oven while you’re preheating it. That’s it! Now, add all the potatoes along with the rest of the ingredients to a large bowl, and coat thoroughly.

Once the oven comes up to temperature, add the potato mixture to the hot sheet pan all in one layer. Roast for 20-25 minutes, turning the potatoes once at the half way point. This is a total game changer and works especially well with root vegetables.

To reheat any leftovers, just put them into a dry nonstick skillet and heat through. I’ve been known to use leftovers to make home fries. Whatever you decide to do, just enjoy them!

Serves 4-5 people.

Visit Dorothy’s website at http://ddimarzo2002.wix.