Wednesday, April 27, 2011

Oven Roasted Potatoes

Rain!  Gray skies!  On a positive note, there is a lot of green in the landscape.  The tulips and daffodils are giving the city a lot of color.  Our service berry trees are almost in full bloom--another few days.  The japonica is putting on a beautiful display in our side yard.  Other plants are putting up green tendrils.  A little sunshine would go a long way toward fulfilling our flora expectations.  It could be worse.  I feel sorry for those who are being flooded in the lower midwest.  The wild fires in Texas could certainly benefit from some of our rain.

Some of you have asked for my roasted potato recipe.  It is so simple.  I had not thought to post it but here it is:

Oven Roasted Potatoes

1. Fingerling or small potatoes.  Depending on the size, I do about five per person.  I like to use a mix of purple, pink variegated (yes, they exist), yellow and white potatoes.  Sometimes I find a bag that already contains the mix.
2.  Preheat the oven to 425 degrees.  I find that the higher temperature gives crisper potatoes but I watch them closely after the first 20 minutes or so.
3.  Cut the potatoes in half (or fourths depending on the size as I try to keep them pretty much the same size) and place in a bowl.
4.  Give the potatoes a light coating of olive oil.  Then, sprinkle with salt and pepper or Italian seasoning or Greek seasoning.  Fresh rosemary, chopped, is delicious with just the oil, salt and pepper.
5.  Mix to coat well and spread onto a baking pan.  Try not to crowd them.
6.  Roast for 35 to 45 minutes until well browned.  Watch closely after the first 20 minutes.
7.  Sprinkle with chopped fresh parsley.