By Addison Schwing – Editorial and News Editor

Roast potatoes are a perfect side dish for many meals. Whilst they are not quick, they are incredibly easy to make. Roast potatoes are very versatile in that you can add a great many combinations of spices and oils; add rosemary and thyme for a classic savory dish, or cayenne and paprika for subtle heat and smokiness, toss them with parmesan cheese and truffle oil for a truly opulent dish, or just throw caution to the wind and dip them in neon yellow cheese sauce; the choice is yours! Of course there are some essentials; namely, use waxy potatoes like red or tricolor potatoes, as their waxiness and lack of starch makes them better suited for roasting in fat than their starchier cousins. Use an oil with a high smoking point such as canola oil, and go easy with the salt and pepper up front. You can always add more later. 

Ingredients:

• 1lb waxy potatoes
• Vegetable oil
• Salt
• Pepper

Directions:

1. Preheat oven to 425 degrees. 
2. Cut potatoes in half. Toss in 2 tspb vegetable oil, add a pinch of salt and pepper.
3. Place potatoes skin side up in a metal sheet pan. Coat with more vegetable oil as needed. Roast in the oven for 30 minutes, or until potatoes can be pierced with a fork.