Oven Roasted Potatoes

My family consumes potatoes at an alarming rate. I swear the Irish blood in our veins comes out full and strong when the humble spud is presented. We love all forms but not as much as we love the simple oven roast potato. These spuds are easy to make and are consumed with no leftovers at our dinner table.

 This is about 5lbs of just your humble Yukon Gold potatoes. Just scrub them well to get all of the dirt off and polish up the skin a bit.

 

You need to slice the potatoes into rather thickish slices like so

 Then into slices again so that they look like French fries. 

 Cube them next. This is just part of one potato...please excuse me while I chop up the other 4.99 lbs. 

 Okay, all finished and placed in a large bowl. You know you want the bowl.

 You are going to need lots of Olive Oil. I am going to say in a very snotty tone that you need Extra Virgin or the greenest kind you can find.

 Dump a ton of oil all over the potatoes. This is what will keep them from sticking later. 

 You will also need a great deal of salt. I am using Celtic Sea Salt, which has a coarser grind then regular table salt and also is a little bit more salty. 

 

 Regular Black pepper. 

 Just toss the salt and pepper unto the potatoes and give everything a good stir. 

 Spread onto large baking sheets. I used two because I am feeding a small army. 

 Close up shot of the 'taters precious. A million dollars to them that can name that movie...well not a million...not even dollars...just some potatoes...maybe.

 Pop the trays into the oven and bake them until they start to get soft. 

 Give them a stir or a flip every so often so they do not stick. They will stay to get golden brown around the edges. Yum!

 Excuse the lighting. It was a dark wintry night here in the South and lighting is bad.  

We normally serve these with beef steak or for a hearty breakfast.