Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. Sometimes when you’re cooking steak or brisket or roasted chicken for dinner, you just want a side dish that doesn’roasted potato require one ounce of thought.
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Toss with oil, butter, salt, pepper, and whatever else you’d like: garlic, balsamic, spices, etc. Not everything you cook has to be a long, precise recipe. Because when you think about it, thinking is exhausting! I do so much thinking some days, by dinnertime my brainmatter is nothing but a pool of mushy goo. So I really like to make these.
Preheat the oven to 450 degrees. You need a very hot oven in order to sizzle and brown the surface of the potatoes as they cook on the inside. Start with scrubbed and dry potatoes. I like russets or large baking potatoes.
We’ll use four today, but you can raise or lower that number according to how ravenous your beasts are. Cut the potatoes in half lengthwise, then cut each half into quarters to make 8 long wedges per potato. Violently throw the potatoes into a large bowl. A little smoke never bothers me, though.
Adds to the ambiance of my house. Anyway, toss the potato wedges around, then add plenty of kosher salt and freshly ground black pepper. Then toss it all around to coat. ANOTHER NOTE: Do not underseason the potatoes, PLEASE.
Arrange the potatoes on a baking sheet in a single layer. Roast for 15 to 20 minutes. Use a spatula to stir around the potatoes, then shake the pan a bit and return it to the oven for another 20 minutes or so—or until golden brown and sizzling. You can’t hear them, but they are.