Roasted Potatoes (from Sarah Manaresi’s kitchen)

1 bag of multicolored potatoes
Olive Oil
Salt and pepper

Preheat the oven to 400 degrees.

Rinse and pat dry the potatoes.

Cut the potatoes into small pieces. Toss with olive oil and salt and pepper. Place potatoes on a sheet pan lined with foil. Place in the oven for 30-50 minutes. Turn them over half way through. Check for doneness at about 30 minutes.

Oven Roasted Coin Potatoes (adapted from Kristyn Manaresi)

1 bag of multicolored potatoes
Olive Oil
Salt and pepper

Preheat the oven to 400 degrees.

Rinse the potatoes.

Fill a pot of water full enough to cover all of the potatoes and bring to a boil on the stove. Add the potatoes. When you can easily put a fork through them, remove potatoes.

Line a sheet pan with foil and spray with olive oil.

Take one potato and place it on the pan. With the bottom of a bowl, press down until it “smooshes” into a flat coin. Continue with the rest of the potatoes. Spray with olive oil and sprinkle salt and pepper on them.

Place in the oven for 30-50 minutes. Turn them over half way through, sprinkling with salt and pepper.

The potatoes are done when nice and crispy.