Roasted Potatoes, Take Two
30 Sep 2010 Leave a Comment
in recipe Tags: recipe, roasted potatoes
I’ve mentioned before that I adore potatoes, right? I could never do a low-carb diet because there is just no way I could eliminate potatoes from my kitchen.
This is another take on roasted potatoes. These potatoes are so delicious that they are a staple around here once the weather starts cooling and the oven comes into use. Even better, the recipe calls for just six simple ingredients, most of which you’re certain to have on hand.
Ingredients:
- potatoes. You can use 4 medium-large potatoes, peeled and quartered, OR you could use an equivalent amount of fingerlings or small red potatoes. Actually, you don’t even need to peel them if you like the rustic heartiness of the peel.
- 1/2 cup olive oil
- 6 cloves garlic, smashed
- leaves from 1-2 sprigs of rosemary (or other fresh herbs of your choice)
- salt and pepper to taste
Directions:
- Preheat oven to 400 degrees.
- Place potatoes into an oven-safe pot or dutch oven and cover with lightly salted water (chicken broth/stock is delicious here too). Bring to a boil, reduce the heat, and simmer for 5 minutes. Drain the potatoes and return to the pot.
- Pour the olive oil over the potatoes and toss well. Salt and pepper. Add the smashed garlic cloves to the potatoes. Sprinkle with the rosemary leaves.
- Put in the oven and lower the temperature to 350. Roast for 45 minutes.
- Baste the potatoes with the oil and rosemary from the pan and return to the oven for another 10 minutes.
- Remove from oven, and press down on each potato to smash it a bit. A masher or a large fork works well.
- Baste the potatoes with the oil and rosemary again and then return the potatoes to the oven for a final 10 minutes.
- Serve!
