I am excited to start cooking, but am beginning by easing myself in with a roasted potato recipe. Perhaps you thought I’d start out by doing an entire meal. Nope, that is much too intimidating to me. I’m starting small, with this side dish, while my husband creates the main dish. He is grilling out some food while I do the potatoes and steam some brussel sprouts. Learning how to cook will come after many small victories for me.
I just checked the video I took and see that I’m wearing my Cheshire Cat hat. Oops! I forgot to take it off first… We were at the pool and I had it on to keep my eyes shaded. Oh, well.
As for this recipe, I picked it from one of my many cookbooks called “Roasting” by Barbara Kafka. This is a book I’ve had for ages and don’t think I’ve ever used. It cooks food at very high temps (I cooked the potatoes in the oven at 500 degrees).
After cooking the potatoes for 15 minutes, I stirred them and added garlic cloves. The curious part about this step is that the cloves are left covered in their natural covering. That seems strange to me, but I suppose it will roast the garlic. The book doesn’t talk about what we are supposed to do with the garlic after it is cooked.
Summary: This is a delicious side dish of roasted potatoes! Everyone in my family loved them, and getting us all to agree on anything is very difficult.
- 3 pounds red or new potatoes (peeled is optional) – cut to about 1″-2″ strips
- 2 tablespoons olive oil
- Kosher salt to taste
- Pepper to taste
- 5 to 10 unpeeled garlic cloves
- 1 tablespoon chopped fresh rosemary
- Italian seasoning to taste
- Preheat oven to 500 degrees.
- If you haven’t already done so, cut your potatoes into strips. They should be about 1″ to 2″ in diameter. Place in a 12x8x1-1/2″ inch roasting pan.
- Drizzle the olive oil over the potatoes, then rub the oil onto the potatoes and the inside of the pan. Sprinkle the salt and pepper, as desired.
- Roast the potatoes for 15 minutes. Using a metal spatula, turn the potatoes over, being sure to scrape the bottom to loosen any crispy bits. Add the garlic, which will roast in their peels. Roast for an additional 15 minutes.
- Sprinkle on the rosemary leaves or Italian seasoning. Use the metal spatula to turn again, mixing the rosemary or seasoning onto the potatoes and garlic. Roast for 10 more minutes, or until the potatoes can be pierced easily with the tip of a sharp knife.
- Serve the potatoes, being sure to peel the garlic before it is eaten.
Preparation time: 10 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 4
Meal type: dinner
Want to see me as I prep the potatoes? Check out the video below (yes, you will get to see my silly hat). In it I rub olive oil onto my beautifully cut potatoes.
In case anyone is wondering, I used my Le Presse to cut the potatoes, which was super easy to do! Also, in the video, I said I broiled the potatoes, but this was wrong. I roasted them in the oven.
Oh, I forgot to mention how the potatoes turned out – they were delicious! They were supposed to be sprinkled with rosemary, but I didn’t have any. Instead I used Italian seasoning, because it includes rosemary. I would make this again in a heartbeat, and I love how easy this roasted potato recipe was.