These made a great accompaniment to our Lemon-Thyme Roast Chicken. We were fortunate to have purple potatoes from our CSA – talk about gorgeous! But this will work with regular potatoes as well.
6 medium red potatoes cut into thick, rustic spears (peeling is unnecessary)
2 Tbs vegetable oil
Salt and pepper to taste
Soak potatoes in a large bowl of cold water for 30 minutes (to remove some of the starches)
Pat dry (you want them fairly dry).
Preheat oven to 425°F. Toss potatoes with oil on baking sheet and spread in a single layer. Roast for 45 minutes, turning 2 or 3 times, until crisp and golden. Finish with 3-5 minutes under the broiler for greater crispness. Season with salt and pepper if desired.