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Preheat the oven to 450°F.
In a large pot of salted cold water bring the potatoes to a boil and cook until tender, about 25 to 35 minutes. Remove the potatoes, then add carrots and boil 3-5 minutes, let cool to warm. Peel the potatoes and cut into 1-inch pieces. (Cut in half, then third into wedges)
In a small bowl, whisk together the olive oil through black pepper. With your cut up potatoes in a large bowl, gently stir in the oil mixture to completely coat potatoes and carrots. Let stand 5-10 minutes.
On a silicone lined baking sheet, spread everything out evenly. Roast, gently stirring every 10 minutes, at 30 minutes, stir once more. Reset oven to broil and broil middle rack for 3-5 minutes, or until crispy. Season with coarse kosher salt.
Ingredients
Directions
Preheat the oven to 450°F.
In a large pot of salted cold water bring the potatoes to a boil and cook until tender, about 25 to 35 minutes. Remove the potatoes, then add carrots and boil 3-5 minutes, let cool to warm. Peel the potatoes and cut into 1-inch pieces. (Cut in half, then third into wedges)
In a small bowl, whisk together the olive oil through black pepper. With your cut up potatoes in a large bowl, gently stir in the oil mixture to completely coat potatoes and carrots. Let stand 5-10 minutes.
On a silicone lined baking sheet, spread everything out evenly. Roast, gently stirring every 10 minutes, at 30 minutes, stir once more. Reset oven to broil and broil middle rack for 3-5 minutes, or until crispy. Season with coarse kosher salt.