Tasty Thursday - Roasted Potatoes

Today marks my first of a new weekly series of what's cooking in my kitchen.  This week - roasted potatoes, an all time favorite of my husbands.  Anytime he goes to the store, I can be sure that he will come home with a bag of Yukon golds and a smile.   If you are a french fry addict, this makes a healthier and tastier substitution.

You can make these for as many or as few people as you need, the only time consuming part is chopping the potatoes.  I use Yukon golds because they are my husband's favorite, but you can certainly use any type of white potato.

First, wash as many potatoes as you are wanting to cook.  I usually cook 3 or 4 medium sized potatoes for two people.  While the potatoes are rinsing, grab a beer.

Or a glass of wine.  It helps pass the time while chopping all those potatoes.
Split potatoes in half lengthwise.

Cut thin slices in one direction.

Then turn 90 degrees and cut thin slices in the other direction.

Layer the slices on a cookie sheet, sprayed with non-stick cooking spray.

Sprinkle the potatoes with a light coating of Olive Oil

and pepper.
Spice up your potatoes with paprika, adobo, cumin, and season salt.  Take it easy with the salt because adobo has a fair amount of salt in it.  You can always add salt before you eat them.

Bake it all at 400 degrees for about 25 minutes,  or until the potatoes are tender on the inside and crispy on the outside.  Enjoy!