Crisp and Creamy Oven Roasted Potatoes

I couldn't describe these amazing spuds any better than the title did; oven-roasted potatoes that are perfectly crisp and salty on the outside, and undeniably creamy in the middle. Almost buttery, without butter. And probably the easiest side dish you will EVER make.

It's crazy to even call this a "recipe". The potatoes are tossed with olive oil and roasted in a skillet. That's it. But, that's the beauty of it. The oven tenderizes the potatoes and the olive oil sheen creates that crispy, shellacked skin; one that's simply seasoned with crunchy salt and ground black pepper. Sometimes the simplest recipes are so good, they become our weeknight staples. I'm 100% sure this is becoming one of ours.

Think about it, it's Tuesday night, you have potatoes, olive oil, salt, and pepper. You also have your side dish DONE in 35 minutes.

About the pan: I love my cast iron pans for dishes like this. Cast iron skillets tend to add their own flavors after they've had a few tussles on the stovetop. I'm sure my pan adds nuances of onion and garlic, because there's rarely a dish without those two essentials. That said, you can use any skillet you like, as long as it's oven-safe. You can also use a baking sheet.

Crisp and Creamy Oven Roasted Potatoes

1 pound small red or gold potatoes (golf ball-size or smaller)
1 1/2 tablespoons olive oil
Salt and ground black pepper
Fresh parsley leaves for serving

Preheat the oven to 400 degrees.
Place the potatoes in a medium/large ovenproof skillet (I prefer cast iron), or any oven-proof pan where they can fit in a single layer. Add the olive oil and stir to coat. Season with salt and pepper and shake the pan to coat the potatoes.
Roast for 35 to 40 minutes, until the potatoes are crisp on the outside and tender on the inside, shaking the pan every 10 minutes to coat the potatoes with the oil in the pan.
Top with parsley and serve.
Serves 4