Recipe information
Yield
serves 4
Ingredients
2 1/2 pounds russet potatoes, scrubbed
3 tablespoons vegetable oil, such as safflower
2 teaspoons paprika
Coarse salt and freshly ground pepper
Preparation
Step 1
Preheat oven to 450°F, with racks in upper and lower thirds. Halve potatoes crosswise; cut into 1-inch-wide wedges. On a large rimmed baking sheet, toss potatoes with oil and paprika, and season with salt and pepper. Arrange potatoes, cut sides down, in a single layer.
Step 2
Roast, turning potatoes halfway through with a metal spatula (they should loosen easily from the sheet), until fork-tender and browned, about 50 minutes. Serve hot.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
