I love fried and roast potatoes, and there is a number of recipes already on my site, but this here is perhaps the easiest potato recipe I’ve posted yet.
Seriously, it’s elementary. So elementary in fact, it’s not a recipe at all.
And they are seasoned with paprika and cinnamon.
Here’s what you do – cut potatoes into wedges like this. I used red potatoes here because we grew a ton of them and they need to go first, but I betcha this will also work with Yukon golds and russets. I believe I used somewhere around 2.5 lb. Then toss them in a bowl along with some salt (kosher or table), paprika (somewhere in the neighborhood of 1/4 t – increase this amount if desired), cinnamon (also about 1/4 t – decrease this amount if desired). Pour in some vegetable oil (I used about 3 T or maybe a little more – I didn’t measure – just made sure all potatoes were nice and oily) and toss everything around to coat. Then spread your potatoes on a large, oiled rimmed baking sheet (I used a 18 x 13″ jelly roll pan) roughly in one layer (you don’t have to be too perfectionist about it) and simply bake in 450-degree oven until they look like this and are soft and creamy inside. Be careful not to overdo them, though, because you can dry them out if you leave them in there for too long. My oven bakes kind of high, and I think it took me somewhere around 30 min or so. I stirred the potatoes twice with a spatula – once somewhere half-way through and once towards the end. Use your spatula upside-down to loosen the wedges from the pan if some are stuck.
And that’s it!! And they are delicious!!
Just make sure that your wedges are not too thin – I like to cut my potatoes in half before cutting each half in three wedges (four if your potatoes are very large).