Friday, January 25, 2008

Roasted Potatoes

Potatoes with Parsnips
This post used to be titled Roasted Red Bliss Potatoes. Recently, however, I realized that I use other potatoes (German Butterball, Yukon Gold - other "new", low starch, "waxy" potatoes)  as often as Red Bliss. Often I use a mix of two or more kinds of potatoes. Small/new potatoes look best and are especially tasty but often more expensive. 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) potatoes per person

If potatoes are much larger than a golf ball, cut in half or quarters, so all pieces are approximately the same size.  Immediately brush all sides with:

Olive oil

Place in roasting dish* that has been brushed with olive oil and place the dish 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.  If you have a cast iron skillet, use this method. I now do!

Don't forget to serve with slt and pepper!


Before cooking, toss oil-coated potatoes with:

Minced garlic

Add any/all:

Carrots, cut in 1-inch lengths (this works best with large diameter carrots)
Parsnip(s), cut in 1-inch lengths


Summer brings tiny new potatoes to the farm stands.  These are yummy roasted but a hot oven is not so welcome in summer.  Cooking outside is perfect!  I cut any larger potatoes in half so all potatoes are approximately the same size and parboil briefly until a knife easily pierces the potatoes. I then dry and toss the potatoes with olive oil. Ed finishes them on the grill with whatever he is grilling, often other veggies.

Reviewed 10/1/2017

No comments:

Post a Comment