Saturday, June 9, 2012

Very Simple Roasted Potatoes

Eric and I never know what to make as a side dish when we cook. It's almost always comes down to some sort of potato--mashed potato, homemade French fries, or roasted potatoes. More often than not it's roasted potatoes because we don't have any instant mashed potatoes in the house (and making real mashed potatoes is time-consuming) and cutting potatoes into French fries is a bit of work. Plus, roasted potatoes are so versatile. You can easily change up the spices to make it new and different every time.

1/2 pounds potatoes (russet, red, Yukon, whatever you have on hand), chopped into bite-size pieces
2/3 tablespoons olive oil
any other spice you'd like

Set oven to broil. Spray a baking sheet with cooking spray and set aside. Toss potatoes with olive oil and spices and place in a single lay on baking sheet. Cook for 10 to 15, stir and flip the potatoes, cook for another 10 minutes or until the potatoes are golden brown and crisp on the outside, tender on the inside.

I love making these with thyme (especially fresh thyme) or rosemary. Eric usually does a garlic-cayenne powder mix so they potatoes have a little heat to them. They're also really good with garlic powder or just salt and pepper. Try Italian seasonings or with grated Parmesan cheese.

Maybe six or eight months ago I went to make these potatoes, already had the potatoes chopped and the oven hot, and discovered we were out of olive oil. So I melted some butter and tossed the potatoes in that. They potatoes turned out absolutely heavenly. Sometimes when I don't mind doing an extra step, dirtying an extra dish, and being a little unhealthy, I make these potatoes with butter.



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