Friday, January 25, 2008

Roasted Red Bliss Potatoes

Potatoes with Parsnips
Servings determined by number of potatoes used.

Preheat oven to 425 degrees F

Wash and dry

2-4 (depending on size, if really tiny use 5-6) Red Bliss potatoes per person

If potatoes are much larger than a golf ball, cut in half. Immediately brush all sides with:

Olive oil

Place in roasting dish that has been brushed with olive oil and place in hot oven; bake ~30 minutes until potatoes are brown.

Note: When my brother makes these he puts the oil in a cast iron skillet, heats the oil and skillet in the oven, then removes the skillet from the oven, adds the potatoes and tosses them with the oil and returns the skillet to the oven.


VARIATIONS

Before cooking, toss oil-coated potatoes with:

Minced garlic
Rosemary

Add any/all:

Carrots, cut in 1-inch lengths (this works best with large diameter carrots)
Parsnip(s), cut in 1-inch lengths
Other types of "new", low starch, "waxy" potatoes (small potatoes look best)

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