Emeril's Roasted Potatoes
24 new or small red potatoes - about 2 1/2 pounds (I use any kind of potatoes) Emeril notes that these potatoes are called 'creamers' in Louisiana.
2 T. olive oil
2 T. flour
Preheat oven to 400º F. (I put it at 375º)
Chop potatoes and toss with the olive oil.
Sprinkle with flour and mix well.
I use a fork for the mixing.
I put a piece of parchment paper (ungreased) on a cookie sheet, place the potatoes on top, and bake about 45 minutes.
Salt and pepper as desired.
We had them with sautéed zephyr squash and onions; and the tomato salad.
Absolutely delicious supper, and everything except the potatoes, oil, and flour came from our own garden.