A bag of potatoes can last a long time in our house. We just don't eat that many. I made a really good potato salad a while back and I still had about 1/2 a bag of leftover potatoes. I saw this recipe for Roasted Potato Salad. I thought about it and decided to make some modifications to make roasted potatoes. I already knew I was making baked chicken and thought roasted potatoes would be a great side dish. I started by washing my small, red potatoes. I cut each potato in 8 pieces and placed them on a foil lined baking sheet. I sprinkled them with salt and pepper. I put them in the fridge for a bit while we went on our evening walk. Next, I added some roasted garlic and red onions. I drizzled olive oil over the potatoes and popped it into the oven with the chicken at 425 for about 40 minutes.

The results were crispy, flavorful potatoes. We really enjoyed them. They were seasoned to perfection and well cooked, too. This will definitely be something I repeat again in the future and at some point, I might follow the entire recipe and make the dressing, too.

The New Austonian