Roasted Potatoes


What a delicious dinner tonight!

Roasted Potatoes
Mom sent me this recipe. It’s delicious by itself, but I chose to spice it up with a little ground black pepper and dried rosemary (I imagine fresh rosemary would be even more delicious).

  • New potatoes (as many or as few as you like) cut into eighths (bite size)
  • Light olive oil
  • Black pepper
  • Rosemary

Sorry for the lack of precision, but I eyeballed everything. Here’s what to do:

  1. Boil salted water in a large pot about 2/3rds full
  2. Add potatoes to rapidly boiling water (and be careful, there’s no easy way to add them without splashing yourself with scalding hot water – so try to limit the damage as much as you can)
  3. Preheat your oven to 450 degrees Fahrenheit
  4. Boil potatoes about 10-15 minutes until tender
  5. Remove from heat, drain and rinse under cool water
  6. Prepare a baking dish by dolloping some olive oil on the bottom
  7. Spread the potatoes in the pan
  8. Sprinkle with ground black pepper and rosemary, then and move them around to coat them in oil – you’ll also need to oil the top, so don’t go overboard on the first application. My mom likes to oil each potato by hand – I find this time consuming, so I didn’t do it. You can also use a large ziplock and shake the suckers up. I just did my best to get them well coated with gentle shaking of the pan
  9. Pop them in the oven and turn every 10 minutes. It’ll take about forty-five minutes for them to get a nice crust without getting too-cooked
  10. Enjoy!

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