Roasted Red Race Potatoes Recipe

One of my discoveries this summer was how well roasted potatoes travel on a relay race. My team captain brought them with her on the Cascade Lakes Relay. Even after camping for a night and running most of the day, the potatoes were a delicious treat that provided important carbs. I didn't get the recipe, so when I was prepping for the Portland to Coast, I developed my own version of the potatoes. Here's what I came up with:

Roasted Red Race Potatoes

2 -3 lbs red potatoes, washed and cubed in bite-sized chunks
olive oil
garlic - 2 to 3 cloves, minced
1 pkg Italian blend cheese

Preheat oven to 400º. Scrub and cube potatoes and place in large bowl of water to soak for 15 to 20 minutes. This helps to soften up the potatoes and release the starch.

After they have soaked, drain the potatoes and put back into the large bowl. Toss with olive oil to coat, and stir in minced garlic. Layer the potatoes in a baking dish (use a disposable aluminum one if you are taking on a race) and cover with the bag of cheese. Cover with aluminum foil and bake for 20 - 25 minutes.

Uncover and bake for an additional 25 - 30 minutes; more if the potatoes are deep. Check periodically. Once they are easily pierced, they are done. If the cheese is getting too brown, you can always put the aluminum foil back on.