the thin chef

Perfect Potatoes

Potatoes are one of those chameleon foods (I also think eggs and tofu are chameleons)—they can be made into so many different dishes, and they take on the flavor of whatever they’re cooked with.

But sometimes (like eggs, but not really like tofu), potatoes are so lovely in their natural state with just a little something added to make them sparkle. Simply roasted with salt, pepper, oil, and some herbs, potatoes can be perfection.

Use a pretty heavy hand with the oil, salt, and pepper. It might not be the most figure-friendly way to cook, but it is the most flavor-friendly way. Plain potatoes can be awful, so don’t waste your time with skimpy oil or salt. These are a super versatile side dish, and leftovers are delicious chopped, cooked with some onions, and topped with fried eggs for breakfast hash.

Perfect Roasted Potatoes
serves 4

1 pound small red-skinned potatoes, well scrubbed and little sprouty spots removed
4 big cloves garlic, smashed and peeled
Extra-virgin olive oil
Coarse salt
Ground black pepper
1/4 cup chopped fresh parsley or dill (or a combination of both)

Preheat oven to 450. Line a baking sheet with parchment paper. Set aside.

Cut potatoes in half or quarters, depending on their size. The goal is to make them all the same size. Place potatoes and smashed garlic in a large bowl, and add a few glugs of oil. Don’t drown them, but be generous (maybe 2 tablespoons). Toss potatoes in oil. Add salt and pepper (again, don’t be bashful with the seasonings). Toss until everything is well distributed.

Pour potatoes and garlic onto the prepared baking sheet. Spread them out so they’re not touching, and so the flat sides are facing down.

Roast for 20 minutes. Toss potatoes with a big spatula, and roast for 15 minutes more, or until potatoes are fork-tender and golden brown. Place potatoes in a serving bowl. Add herbs, and toss to combine. Serve immediately.

This entry was posted on Tuesday, February 23rd, 2010 at 1:26 pm and is filed under basic techniques, side dish, vegetables, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.


One Response to “Perfect Potatoes”

  1. Peyton Says:

    Yummmmmmmmmm — this is how we’ve always done them, too, and having just read this post, I’m craving some right NOW! (Yes, it is 10:45 in the morning and I’m craving roasted potatoes.)