Potatoes are my favorite root vegetable and these oven roasted spuds rank right up at the top of the list!
I especially like to roast my potatoes along side the juiciest oven roasted chicken ever.
There's just something about chicken fat that really makes them good!
Anyway, I peeled and cut up about 4 large Idaho baking potatoes, but you could use whatever potatoes you like. Sometimes I throw in a few carrots too, but not today.
Next I drizzled the potatoes with a little EVOO (extra virgin olive oil). Just enough to protect them from the oven heat and keep them from shriveling into dry little bricks. I threw in a few chunks of chopped onion too. The onion will burn when exposed to too much direct heat, so tuck them down under the potatoes. You can season with a little salt and pepper now, or do like me and forget until later. Oops.
After nearly 2 hours in a 350F oven, the chicken was done. The potatoes were technically done too, but they weren't as brown and crispy as I like them because they ended up swimming in a lot of pan juices, so I removed the chickens from the roasting pan, poured off the juices (reserve for stock or gravy), tossed the potatoes with some of the rendered chicken fat, seasoned with a bit of salt and pepper, then increase the oven temp to 450F and roasted the potatoes, uncovered, for another 10-15 minutes. Here's what they looked like when they were done.
So crispy and yummy! See those really dark bits? They're the most delicious caramelized onions imaginable. I really hope you try these sometime!