Roasted Potatoes
Ingredients
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1½ pounds baby potatoes
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2 garlic cloves
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8 sprigs parsley
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¼ cup extra-virgin olive oil
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1½ teaspoons salt
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¼ teaspoon black pepper
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¼ teaspoon smoked paprika
Tools
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measuring spoons
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large bowl
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chopping board
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knife
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small bowl
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June Pan
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mortar and pestle
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liquid measuring cup
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June Oven
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Preferences
Cut the potatoes
Halves or quarter the potatoes. If using large potatoes, cut into 1" pieces. Transfer to a large bowl. Set aside.
chopping board
knife
large bowl
1½ pounds baby potatoes
Crush the garlic
If using, crush the garlic into a paste with a mortar and pestle, garlic crusher or knife.
mortar and pestle
2 garlic cloves
Chop the garnish
If using, finely chop the parsley and set aside.
small bowl
Season the potatoes
Add the olive oil, crushed garlic (optional), salt and pepper to the potatoes. Toss until the potatoes are coated.
measuring spoons
liquid measuring cup
¼ cup extra-virgin olive oil
1½ teaspoons salt
¼ teaspoon black pepper
crushed garlic
Place the potatoes on the June Pan
Arrange the potatoes in a single layer on the June Pan.
June Pan
Roast the potatoes
Place the potatoes on the middle shelf of the June Oven. Roast until the potatoes are golden and tender. June will notify you when the potatoes are ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
Garnish and serve
Remove the potatoes from the June Oven. Transfer the potatoes to a plate or serving dish. If using, top with the paprika and parsley.
¼ teaspoon smoked paprika
chopped parsley
