Roasted Potatoes (Recipe Monday)

Tuesday, March 27, 2012

Sorry for the late posting of this, as I was writing it last night, my computer died :(

I first learned this recipe at a friend's 21st birthday party/cooking class at Sur la Table.  The original recipe was called "Rosemary Roasted Potatoes" but since I don't like Rosemary very much, over the years I've changed it a bit to my liking.  There are two versions of this recipe, the quick version and the super quick version.  You also could make your own not-as-quick version which would include the use of fresh herbs instead of the cupboard variety. Also, you can use whichever blend of spices goes with the meal; Mexican flair to accompany something spicy or the Tuscany Blend (below) for an Italian inspired dish.

Ingredients (2 servings):
2 Large Idaho Potatoes or 6-8 Small Red Potatoes
1 tbsp Olive Oil
1 tbsp spice blend, like the ones below, use more to taste

I like this Dean Jacob's spice blends for the potatoes
(Although, I ran out and have been using one of Emeril's Blends until I buy a new one of these)

Quick Preparation:
  1. Preheat oven to 425ยบ
  2. Cut potatoes into 1"-2" pieces
  3. Toss potatoes in a bowl with olive oil and seasoning.  If your seasoning blend does not have salt you might want to sprinkle some salt as well.
  4. Spread potatoes out on a baking sheet and bake for 45min-1hr tossing them every 15 minutes.  An hour will get you almost french-fry crispness, 45 minutes for something a little softer.
Super Quick version just out of oven
(Pardon my old baking sheet)

Super Quick Preparation:

Substitute 2- 15oz cans of whole, sliced or diced potatoes for the fresh potatoes. Cook for 20-30 minutes depending on desired crispiness.
For a Shariously quick and easy side dish, give these a try!


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