Roasted Potatoes.....perfect everytime...
Kelly - Essington
Here is a recipe that I use constantly. It's actually the way the English make their roasted potatoes, give or take. The English are famous for their roasts and potatoes. It's the best way to add flavor and get that crispy texture everyone always looks for.
5-7 Eastern or All Purpose Potatoes
1/2 to 1 stick of butter
2 Tbsp of Good Extra Virgin Olive Oil
Salt and Pepper to taste
Tsp of Basil
Tsp of Rosemary
Tsp of Cumin
1/2 Tsp of Paprika
1 onion diced finely
3 cloves of garlic minced finely
Cube your potatoes into bite sized pieces. Place in boiling, salted water until soft but not tender. (Take one out and test it. It should be soft, but not all the way cooked)
Drain hot potatoes and place in a large bowl. Add oil, butter, basil, rosemary, marjoram, cumin, paprika, onion and garlic. Toss gently until butter is melted and absorbed into the potatoes. Add salt and pepper to taste.
Preheat oven to 475. Place potatoes on a buttered cookie sheet spread out evenly. If you'd like to sprinkle on some more seasonings, feel free at this point.
Place uncovered on the rack closes to the heat source for about 10 minutes. Flip/toss potatoes.
Continue baking until potatoes are fully cooked and the desired crispy texture is reached.
*Side Note: Potatoes are natural absorbers. They are one of the few vegetables that pick up flavors extraordinarily. Boiling the potatoes first allows the potatoes to maintain moisture, as a baked potato can sometimes be really dry. Dressing the potatoes while they are still hot, allows for maximum absorption. (Ever get a baked potato and notice how the butter goes into the potato? Same concept).
Don't be afraid to play around with your seasonings. Try different things. Rosemary and garlic go well with potatoes. As do other seasonings. The recipe above is a standard mix that will allow you to taste the potato and the way the flavors absorb.
The Rotund Chef