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Roasted Potatoes

One of our favorite ways to add potatoes to our menu . . .
Rosemary Roasted Potatoes 
Roasted Potatoes      Yield:  4 servings
4 medium potatoes, diced or 12 new potaotes, halved, or quartered
3 to 4 tablespoons olive oil
½ teaspoon kosher salt
¼ to ½ teaspoon black pepper
  1. Combine cut-up potatoes and oil in bowl and toss.


    We added fresh rosemary to the potatoes.
  2. Arrange oil-coated potatoes in a baking pan or dish, spreading out so they form a single layer.
  3. Sprinkle with salt and pepper.
  4. Bake, uncovered, in a 450° oven about 25 minutes or until potatoes are tender and light brown. 
Variations: 
Add 2 large shallots or 4 green onions, finely chopped to the potatoes.

Herb Roasted Potatoes — add (about1/2 teaspoon) crushed rosemary or basil or other herbs of choice to the potatoes as they bake.

Recipe without photos . . .
Roasted Potatoes      Yield:  4 servings
4 medium potatoes, diced or 12 new potaotes, halved, or quartered
3 to 4 tablespoons olive oil
½ teaspoon kosher salt 
¼ to ½ teaspoon black pepper
  1. Combine cut-up potatoes and oil in bowl and toss.
  2. Arrange oil-coated potatoes in a baking pan or dish, spreading out so they form a single layer.
  3. Sprinkle with salt and pepper.
  4. Bake, uncovered, in a 450° oven about 25 minutes or until potatoes are tender and light brown. 
Variations:  
Add 2 large shallots or 4 green onions, finely chopped to the potatoes.
Herb Roasted Potatoes — add (about1/2 teaspoon) crushed rosemary or basil or other herbs of choice to the potatoes as they bake.

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