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Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Roasted Potatoes
8 potatoes (Yukon Gold are the best) cut in 1-inch chunks
In 1/2 cup extra virgin olive oil, mix in 2 tbls. minced garlic, and 1 tsp. each of basil, dill, oregano, parsley, thyme, red pepper flakes, salt, and pepper. Stir it all up.
Put the potato chunks in a big Ziploc baggie.
Pour the olive oil/spice mixture.
Shake the baggie like crazy so that the oil/spice mix gets on all the potato pieces.
Put in the fridge for an hour or so so that all the spices get “into” the potato.
Heat a pan (I use a pizza pan) in the oven until it’s preheated to 400 degrees.
Remove the pan and pour the contents of the baggie onto the pan. The sizzle of the hot pan on the cold potato mixture is what makes this work; I don’t know why. The potatoes won’t even stick to the pan – it’s a miracle!
Cook for about 40 minutes, moving the potatoes around on the pan once in a while, at 400 degrees. You may need to cook them a bit longer – depends on how big the potato pieces are and how crispy you like ‘em.
I like your mix of herbs. Usually I just use minced garlic, parsley and salt w/olive oil. Occasionally I also add a tiny bit of fresh rosemary in the summer. I think tonight I'm going to try your recipe right this minute. I was going to roast red potatoes tonight, but I also bought yukon gold today. Thanks!
Oohhh, I just saw the other recipe with dijon mustard. That will be another to try soon, good thing we eat lots of potatoes.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,044,161 times
Reputation: 28903
Quote:
Originally Posted by andthentherewere3
I like your mix of herbs. Usually I just use minced garlic, parsley and salt w/olive oil. Occasionally I also add a tiny bit of fresh rosemary in the summer. I think tonight I'm going to try your recipe right this minute. I was going to roast red potatoes tonight, but I also bought yukon gold today. Thanks!
Oohhh, I just saw the other recipe with dijon mustard. That will be another to try soon, good thing we eat lots of potatoes.
Oh good! I hope you enjoy them as much as we do! If you use fewer potatoes, make sure that you use less red pepper flakes, otherwise it will be VERY spicy! As in TOO spicy.
ENJOY!
PS. I'm also looking forward to trying the dijon ones. I don't often buy potatoes, even though I LOVE POTATOES!!!!, but the next time I do, it will definitely be the dijon ones.
The olive oil and herb potatoes were delicious! I didn't use all the oil and herbs mixture (trying to limit calorie intake) and they still turned out perfectly.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,044,161 times
Reputation: 28903
Quote:
Originally Posted by andthentherewere3
The olive oil and herb potatoes were delicious! I didn't use all the oil and herbs mixture (trying to limit calorie intake) and they still turned out perfectly.
GREAT!!!
Yeah, I agree, it can be a bit too much olive oil unless you use really big potatoes. Sometimes, when I'm feeling particularly feisty, I let the potatoes get more crispy -- the logic being that the oil is being burned off. I can make my brain think LOTS of things when it comes to potatoes.
My new favorite roasted potato recipe is actually a stove top recipe. (I could eat potatoes for every meal :0) They're just so versatile!)
Yukon Gold Potatoes: Jacques Pepin Style
Ingredients:
3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves
Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
Although I must admit I didn't measure anything, I just added until it looked right.
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Thanks!
