Deceptively divine, few side-dishes are as easy and painless as roasted potatoes.
[Prep: 5min / Cook: 30-45min]
Ingredients– spray oil/butter, olive oil or melted butter
– spices of choice
– works best with: red/new potatoes or small yellow/white potatoes
- Preheat the oven to 350F/175C.
- Wash the potatoes with a brush or the scrubbing side of a sponge, being careful not to scrape away the skin. Then, use a teaspoon to dig out any big eyes or knots.
- Chop the potatoes in halves and then quarters (or any other preferred “shape”).
- Lightly coat with butter or oil and place skin-side down on a baking sheet. I prefer to lay out the potatoes on a baking sheet and simply spray them with vegetable/olive oil spray. Alternatively, you can lightly rub them or mix them in a bowl with oil or melted butter.
- Sprinkle with seasonings.
- Bake for 30-45 minutes or until the edges begin to puff up and turn brown at the corners.
Roasted potatoes are a truly excellent opportunity to experiment with flavors and combinations. Those pictured were a happily successful attempt with coriander, garlic, a dash of cajun spice and some left-over instant cheese sauce powder. The cheese powder made an delicious crispy coating, and I only wish that I had used more! Here are some more traditional seasoning mixes:
- parsley, garlic powder, onion powder and salt
- lemon juice, garlic, dill weed, black pepper
- garlic powder, onion powder and italian seasonings (rosemary, basil, oregano)
- oregano, mint, garlic, salt and a dash of lemon juice
- chili powder or red pepper flakes, garlic, onion powder and salt
- a package of instant soup powder such as french onion or cream of mushroom
- shredded cheddar cheese
- For my many oven-less friends, unfortunately, I’ve never tried these bad boys without an oven. However, I have a feeling that they would turn out pretty well pan-fried as well. They just might not be as crispy.