Tuesday, October 8, 2013

Roasted Rosemary Garlic Potatoes

It's high time I turned the oven on and starting roasting things.  Roasting brings out so much flavor to otherwise simple, plain ingredients.  For example--there is nothing like the fragrance of garlicky, herby potatoes roasting in the oven.  Of course the day I chose to test my roasting recipes was the day the hot Santa Ana winds decided to blow and we had a last hurrah of summer weather.  Oven @ 400 degrees + hot temps outside = cranky cook.  But it was worth the sacrifice, my friends, because now I have a lot of roasty toasty recipes to share!

I love that the word roasting can be used in so many ways grammatically.

1.  It was a roasting October afternoon when I decided to turn on the oven and heat my apartment up to a frightening temperature.
2.  Roasting potatoes makes them golden brown and crispy and delicious.
3.  You can use a roasting pan for these potatoes but a backing sheet will do just fine.

Meanwhile, back at the ranch....sorry to digress into grammatical uses of the word roasting.  
I took a wee bit of a nap today so am totally wired despite it being an hour past my usual bedtime.


Potatoes are an inexpensive, filling, wondrous ingredient.  So versatile and can be used in a zillion different ways.  My local market sells organic potatoes for a reasonable price (a rarity I've found) which are totally great because you can just give them a good scrub and leave the nutritious skin on.  The potatoes I used were organic but were a bit old and had eyes growing on them which kind of weirds me out and so I peeled them.  I used some fresh rosemary and thyme from my herb box I planted this summer (which I have not managed to kill yet, wonder of wonders).  Can I just take a moment to say that fresh herbs in a recipe like this really do make a difference.  Planting an herb box is a great way to have fresh herbs at your fingertips.

Garlic is a necessity, of course, in this recipe.  Salt and pepper too.  I did use a teensy drizzle of olive oil but because I was debating whether or not I was going to, I did not include it in this picture.


Throw all the ingredients in a gallon Ziploc bag so you can shake, rattle and roll these little potatoes in all the garlicky, herbaceous goodness.  Way less mess than mixing in a bowl.


Spread on a parchment-lined baking sheet for easy cleanup.  Parchment, how I love thee.


Roast until they get all golden and delicious.  Oh the aroma.  Simply intoxicating and invigorating.


These are great as a snack, a dinner side dish, eat 'em for breakfast, lunch or dinner!

Roasted Rosemary Garlic Potatoes
*Serves 4 as a side dish or 2 as a main dish
*Prep time: 10 minutes
*Cooking time:  50-60 minutes
*Kitchen gear required: cutting board, knife, gallon Ziploc bag, baking sheet, parchment paper, spatula

Ingredients:
4 cups chopped potatoes (peeled or just scrubbed really well)
1 Tbsp. fresh rosemary, chopped
3 sprigs fresh thyme
1 tsp. salt
1 tsp. freshly ground black pepper
3 cloves garlic, minced
1 Tbsp. olive oil

Ready, set, go!
1.  Preheat over to 400 degrees.
2.  Peel and chop potatoes, mince garlic and chop up fresh herbs.
3..  Throw everything in the Ziploc bag and add the olive oil.  Seal bag and shake all ingredients together.
4.  Spread potatoes on parchment-lined baking sheet and bake for 35 minutes.  Use a spatula to turn the potatoes over and then cook for another 25 to 30 minutes at 450 degrees or until potatoes are tender and golden brown.
5.  Enjoy!

*Note, all ovens are not created equal and turning your oven to 450 degrees may result in charred potatoes.  Just keep an eye on them.  We're aiming for golden-brown here.  Not lumps of coal.

Cheerily,
Amy

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