Tom Popatis: Our roasted potatoes have been in the oven now for roughly about 45 minutes or so. What were going to do to check them is, were going to take a fork, were going to open up our oven, take a look, and what I am going to do is I am going to pull these out and lets see what we got here, they should be soft and they are. They are nice and soft. Not too hard, but not too soft. So, they are actually done fairly well.

Now, what we can do is you can serve them like this. I am going to set this over here. Let me move a few things out of the way here, so you can get a look at them, here we go. As far as serving is concerned, all that were going to do is basically just take -- and before you serve them scrape the bottom, give them a turn like that. That will loosen up all those spices that are in there and kind of redistribute all those spices and everything that was on the potatoes to start with, but thats it right there. Thats our potatoes. This is what they look like when theyre done, and lets see what they taste like. Good potatoes, try those with a chicken dish, with a beef dish, anything. You could have them on hotdogs, they are that good, but its a very simple, quick, easy recipe that you can use. You come home in a hurry, cut up a few potatoes real quick, watch your fingers, keep your fingers back, and then just take a little bit of onion soup mix, mix it up, a little bit of garlic, a little bit of pepper, pop them in the oven, remember, olive oil, pop them in the oven for 45-50 minutes at about 375 degrees, and thats it, theyre done.

So, give them a try.