Friday, November 15, 2013

Roasted Potatoes

These are a great option for a side dish. Roasted Potatoes. They are easy to make and they are ridiculously addicting. Once you take the first bite... you just can't stop. They are like vegetable candy! What's better than that!

This is the kind of recipe that is great for a few people and it is super easy to bulk it up to make it for a crowd. You just have to chop more potatoes. I think the most important tip... make sure you cut the potatoes up to be as close to the same size as possible. You could even use a French Fry Cutter to get a smaller more uniform shape. 

Once you have the potatoes cut up... put them in a colander and rinse them off. 

Take a large baking pan and line it with aluminum foil (just for easy clean up later!). Then spread out the potatoes on the baking sheet.  In a mixing bowl or glass measuring cup add the oil and all the seasonings. Drizzle all over the potatoes and then toss them. You can use a spoon, but better yet.... get your fingers in there and start tossing them up to make sure they are all covered. The olive oil is great for your skin anyways... specially with the dry Fall air.

Put them in a 475 degree oven. You'll want to toss them twice (but don't use your fingers here... best to use a spoon) while they are roasting for the 20-30 minutes that it takes to get the potatoes fork tender. Brown and roast them til they are crispy and yummy! They are fantastic just like this... but if you want to add a little more... sprinkle some Parmesan cheese on top before you serve em up!

{{Roasted Potatoes}}

1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1/2 teaspoon sea salt
2 Tablespoons dry minced onion
4 large potatoes, peeled and cubed, rinsed and dried

Preheat oven to 475 degrees F.
In a large bowl, combine oil, garlic, basil, oregano, parsley, black pepper, sea salt and dry minced onion. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet lined with aluminum foil. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

VARIATION: After the potatoes are done, pull them out of the oven and sprinkle them with grated Parmesan cheese. Toss and serve.

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