Tuesday, December 15, 2009

Oven roasted potatoes

Mmm...potatoes! These innocent tubers are the stuff that dinner dreams are made of! If you're sick & tired of mashed, baked and boring potatoes, the Kitchen Witch has the solution for you: Oven Roasted Potatoes!

With minimal ingredients (4, including salt & pepper!) and simple preparations you'll have an awesome side dish on the table in no time. These golden cubes of potatoey goodness are the perfect accompiment to pretty much anything! Having a dinner party? Add some fresh chopped herbs to the finished potatoes - the heat of the potatoes will draw out the herbs essential oils, scenting your dish with deliciousness. Grate on some fresh asiago or Parmesean cheese and you've created potato perfection!

But don't regulate these golden gems to the dinner table only! Top your roasted beauties with scrambled eggs, veggies, meats & cheese and you've got a skillet meal that any 24 hr pancake joint would be jealous of. With a fraction of the fat & calories - not to mention the PHO's that most restaurants use for their frying - they are almost health food!

However you decide to serve your oven roasted potatoes I'm sure you'll find them to be a Kitchen Witch Essential recipe and one of your go to's for a simple side dish!

Oven Roasted Potatoes
1 potato per person to be served (Russets are used here however Yukon Gold are my favorite potatoes for this application. Feel free to use what you have!)
drizzle of oil
Kosher salt & pepper

Preheat oven to 450*

Peel and rinse potatoes. Dice into 1/2 in cubes. Dry off cubes, this removes the surface startch and moisture which helps the potatoes to brown. Believe me if you skip this step your potatoes will be cooked thru but won't ever develop their golden crust that makes this dish so delicious.

Once potatoes are dried put onto a baking sheet. Drizzle with oil, about 1 t per potato, toss with 1-2 heavy pinches of salt and a grind or 2 of pepper per potato. Toss with hands to evenly coat all potato cubes. Its very important that you get nice even distribution of oil & seasonings here.
Bake potatoes for about 15-20 min OR until bottoms turn nice & brown. With a spatula stir potatoes trying to turn as many over as possible. Trying to turn them too soon will cause the cubes to stick - the starches haven't cooked all the way, which will A. frustrate you when trying to turn them, B. make a HUGE mess on your baking sheet and C. result in gummy potatoes, not a good thing in this Kitchen Witches opinion! If they stick and/or the backs peel off the potato & stick to the tray, put them back in the oven & try again in 5 minutes.

Put tray back in oven after turning, bake for 5-7 min longer, remove & stir again. Repeat this one more time before serving. The potatoes are done when the exterior is golden brown & crispy, the interior is soft & fluffy (30-40 min total).

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 205.7
Total Fat: 4.9 g
Cholesterol: 0.0 mg
Sodium: 1,175.5 mg
Total Carbs: 37.2 g
Dietary Fiber: 4.7 g
Protein: 4.3 g

1 comment:

becky said...

i love these potatoes!

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