Monday, August 13, 2012
Garlic Roasted Potatoes
Earlier this week I had a sack of potatoes sitting in my cupboard and decided it was time to roast some veggies (and yes, it's raining again, which is why I am in roasting mode). I had 3 different baking sheets in the oven, one with broccoli, one with cauliflower, and one with these potatoes. The kept the broccoli simple and just tossed it with salt, pepper, and olive oil. I did the same with the cauliflower, but topped it with some grated Parmesan cheese when it was done. These potatoes were just as simple, but really flavorful. Ina Garten puts some chopped parsley on the roasted potatoes, which adds a nice color splash and taste.
I used small white raclette potatoes (which are sort of like a boiling potato crossed with a fingerling potato), but you could probably used any type of potato with a soft skin that doesn't require peeling. I'm sure Yukon gold potatoes would be delicious in this recipe. If you don't have any parsley at home, these would still state great without it. I served these with some salmon, but really, they could accompany almost any meal.
Recipe from Ina Garten
3 pounds small red or white potatoes (or both)
2 to 3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons minced garlic (about 6 cloves)
2 tablespoons finely chopped parsley
Preheat your oven to 400F/200C.
Cut your potatoes into halves or quarters if they are larger. In a bowl, toss your potatoes with the oil, salt, pepper, and garlic. Make sure the potatoes are well coated. Place the potatoes on your baking sheet in a single layer. Roast for 40 to 45 minutes. Make sure to flip the potatoes twice while roasting so they cook evenly.
Remove potatoes from oven, toss with parsley, and season to taste. Serve hot. Pin It Now!