Monday, February 22, 2010

Basic Roasted Potatoes

This post is for my non-cooking sister Megan. So stop reading. Eavesdropping is rude.

Megan, here is the recipe you requested. I figured out the time and temperature just perfectly so that the middle of the potato is cooked and the outside is crisp. When I made these, Caitlyn was over and we devoured them. They were so good dipped in ketchup. Later on, I made them again for dinner and Ethan made a roasted garlic aioli to accompany them. Holy aioli, it was delicious. But you wouldn't like aioli. It's essentially mayo. Sorry.


Anyways, I hope this works for you. Try those fingerling potatoes again with this method.



3 russet potatoes
2 1/2 Tbsp olive oil
1 1/2 tsp kosher salt
A few grinds black pepper

Set oven to 400 degrees.

Cut potatoes into same-sized, bite-size pieces. Spread onto a baking sheet. Add olive oil, salt and pepper and toss with your hands, evenly coating the potatoes in oil and seasonings. Spread in a single layer. Roast for 45 minutes, tossing half way through.

Remove baking sheet from the oven and scoop potatoes into a serving bowl. Garnish with minced chives if desired.

Rookie's Notes: You can definitely change up the seasonings in this. Mrs. Dash brand seasonings are really good and I like them because there is no extra salt in it. You could also add a teaspoon of dried herbs. Like thyme, rosemary or oregano. But I usually just use salt and pepper. It's easy to forget that food actually has a taste and it tastes good. Potatoes don't need much done to them to make them delicious.

6 comments:

Emily said...

Can you also use red potatoes? And if so do I need to change the baking time? Looks like a super easy recipe and so yummy!

Erin said...

I just have to tell you that I made Ethan's roast chicken and gravy for dinner last night, and it was the best chicken I have ever tasted. While I'm at it, you have to know that your peanut butter pancakes are now the only ones I make, and I make them at least twice a month(with some extra ones in the freezer for later). Thank you!

Sparks said...

Bless you. There are some fingerlingers that may die on the alter of this recipe. I will now stop asking you to remind me how hot and hot long whenever I want to roast something.

Anne said...

Sorry, I read it even after you said not to. I'm so nosy!

Have you ever posted the recipe for the roasted garlic aoli? (i suppose I could just look in your archives) If not, can you? I'd like to give it a shot.

Jelli Bean said...

I love roasting potatoes like this with rosemary. Soooo good and so simple.

Jessica said...

Not that I read this post, but if I had I would say it sounds awesome. Yeah for starch!