Crunchy Roasted Potatoes and Carrots

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Crunchy Roasted Potatoes and Carrots

by Daniel Saraga November 3, 2010

Serve it as a side or eat it alone for the pure comfort-food value.

Ingredients

5 or 6 potatoes, diced, (peeled, optional)2 carrots, peeled and sliced into 3/4" rounds 3-4 tbsp olive oil2 tsp paprika1/4 tsp cayenne pepperto taste salt

Instructions

1. Boil potatoes and carrots in salted water until soft (15-20 minutes).2. Preheat oven to 400 degrees.3. Drain and run potatoes and carrots under cold water for 2-4 minutes, drain again and let dry for 2-3 minutes.4. In a small bowl, mix oil, paprika, cayenne and a pinch of salt.5. Toss potatoes and carrots in oil mixture and transfer to a parchment-lined baking sheet.6. Roast for 30-45 minutes, until outside is golden and crispy.

Details

Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Yield: 6 servings

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