Roasted Potatoes
This is a lot like
Basque
Potatoes, but a bit easier to make.
This is a real simple roasted potato dish. We've got a huge iron
skillet that works perfectly here. If you don't have one, then
improvise -- the key is to have enough surface area on the bottom
of your pan or cassarole dish to contain all the potatoes in one layer.
Ingredients
- Six to eight medium-sized potatoes (we usually use red boiling
potatoes, but russet potatoes work fine)
- 1 teaspoon powdered thyme
- 1 teaspoon rosemary, crumbled
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1.5 teaspoons salt
- Oil
Directions
Preheat the oven to 400F. Peel the potatoes and cut into bite-sized pieces.
Put enough oil to cover the bottom of a large iron skillet (or perhaps
two). Add thyme, rosemary, paprika, pepper and salt, and stir around.
Put this into the oven and heat for 5 minutes, or until everything is
very hot. Now add the potatoes and stir around until all sides have
been coated with oil. Roast in the oven for 40 minutes to an hour.
Turn the potatoes every 10 or 15 minutes (the best way to do this is
to turn a spatula upside-down and scrape the bottom of the pan so
that the potatoes can be turned without sticking to the bottom of
the pan). The should be some good golden brown sides to all potato pieces.
Drain on paper towels and serve.
Jim Plank
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