Roasted Potatoes

Note: I am reposting my old food columns from Milford Patch. They originally contained step by step photos and accompanying instructions, which I hope to recreate at some point. Until then, I am posting the original text. This post originally appeared on Patch on April 10, 2011...

Yes, I’m roasting again! I have mentioned how much I like roasting vegetables, so today let's take on the classic side dish roasted potatoes. It’s a classic for a reason, as it’s cheap, healthy and liked by just about everybody. Like any roasted food, it does take a while to cook, but the hands-on time is minimal and simple. Just toss the potatoes with olive oil, salt and pepper, toss it in the oven and finish with your favorite fresh herb.

One of potatoes' best qualities is their versatility. Not only can this dish be seasoned a variety of different ways to complement whatever the main dish is, it can become the main dish with some protein added in.  I actually ate this last batch with leftover taco meat and pinto beans mixed right in. Many of your favorite pasta dishes can be served with potatoes instead. You can even follow this same procedure with sweet potatoes instead of white potatoes. (Just peel them first.)

For side dishes add:

·         Rosemary, roasted garlic and parsley

·         Fresh dill, green onion and a little grainy mustard (This would be a perfect side to your Easter ham.)

·         Oregano, red pepper flake and basil (Add some quartered plum tomatoes for the last 5 to 10 minutes of roasting time. Delicious.)

·         Sweet potatoes with pumpkin pie spice

For main dishes try:

·         Broccoli rabe, sausage

·         Bacon, green onion, cheddar

·         Taco meat, cilantro with taco toppings

·         Olives, feta cheese, and oregano

·         Chicken, broccoli, garlic

·         Sweet potatoes with chicken-apple sausage and sage

The possibilities are endless, and this is a great way to use up leftovers, or orphaned veggies in the crisper.

The Recipe:

2 Lb. waxy potatoes (eg: Yukon gold, red bliss)

2-3 Tbsp olive oil

5-6 large cloves garlic

Salt and pepper

2-3 tsp dried rosemary

2-3 Tbsp chopped fresh parsley

Preheat oven to 425 degrees. (You can go up to 450 or down to 400 if you need the oven for something else, just adjust the cooking time.) Scrub potatoes and cut into desired size. If they’re very small, they can be left whole. Lightly oil a baking sheet and put the potatoes and unpeeled cloves of garlic on.

Toss with oil until everything is lightly coated. Sprinkle on the salt, pepper and dried rosemary. (Note: Any dried herbs and spices go on at the beginning; fresh herbs go on at the end. This is true for almost all cooking. Also, when using dried herbs, crush them a little with your fingers to release some of the oils.)

Cover the baking sheet with foil and bake for 20 minutes. After 20 minutes, remove the foil and return to the oven for 15 to 20 more minutes. Take the pan out of the oven, and using a thin metal spatula, turn the potatoes and return to the oven  until they are done in the middle and browned on the outside, with shriveled skins. Squeeze the roasted garlic into a large bowl with a little more oil if necessary. Toss the potatoes and herbs in the bowl, adding more salt and pepper as needed.