Thursday, December 8, 2016

My Favorite Roasted Potatoes

I learned tonight that I can make a meal out of a few potatoes. Healthy? Debatable. Delicious? Absolutely.

I can't tell you where my recipe originated, except to say that it was both crowd-sourced and the result of plenty of experimenting. You should do the same with your own recipe - take mine, add in a few more opinions, try a few things out, and end with your very own favorite roasted potatoes.

Roasted Potatoes

4-5 small or medium potatoes (Baby Reds work great)
olive oil
garlic powder
rosemary (fresh or dry)

  1. Preheat oven to 450. Wash and cut potatoes into similar-sized cubes. Rinse again and pat dry with a towel.
  2. In a large bowl, combine potatoes and enough olive oil to completely coat them. Start small - a tablespoon or two, then add more if needed. It's important that the potatoes be completely covered in oil as that will seal in the heat & moisture of each piece so when they bake they are crispy on the outside and soft on the inside, BUT you don't want to overdo it with oil either. (This is where practice and experimenting comes in.)
  3. In a small bowl, combine equal amounts of salt, pepper, garlic powder, and paprika. Again, start small (1 tsp). Toss this mixture with the potatoes so that they are once again completely covered. Repeat the process if necessary. (If you use 5 larger potatoes, you may need more seasoning. Four small potatoes probably won't.)
  4. Pour potatoes onto a baking sheet covered in parchment paper or a baking mat. Spread them out so they aren't touching each other. Use two baking sheets if needed - these guys need space!
  5. Bake until crispy golden brown on the outside and soft on the inside, 30-45 minutes. (If you used two baking sheets make sure to rotate them at some point.) I usually check after 30 minutes by piercing a potato with a fork, then decide they definitely need more time. Then I add in some rosemary (fresh). They always need more time than I think they do - you'll want to roast these until they are almost almost burnt. As long as the oil is covering them, they won't dry out. The insides will be nice and fluffy and the outside will crisp right up. You know you're there if the outsides are starting to bubble/puff out.

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