Taters 101, 2, 3

Tiny red potatoes and rosemary

All dressed up and ready for the oven.

Roasted and ready to eat!

Who doesn’t love a good ‘tater? Baked. Boiled. Smashed. Grilled. Fried. Sauteed. Salad-i-fied. Totted. Roasted.

‘Tis the season for new potatoes and fingerlings, and one of my favorite and quickest ways to prepare them is roasted. With a little scrub, a few quick cuts, a little olive oil, salt, pepper and a few fresh herbs you may have on hand, you can eat restaurant-style potatoes any day of the week. And by changing your herbs, changing your cut, adding a little garlic powder, paprika or cayenne, a little onion and bell pepper—or combos of the above—you can have a completely different side dish customized for whatever meal you’re making.

Last night we had these rosemary roasted potatoes as a side to souvlaki and tzatziki. I usually make a frittata with any leftover potatoes, if I have them—adding some veggies, cheese and sometimes a little ham to the mix—because potatoes and eggs are so good together. Here’s a basic technique for roasted potatoes with variations, and an easy way to “bake” potatoes on the grill. Also try roasting or grilling potatoes for your next vinaigrette-based potato salad.

What’s your favorite easy spud preparation? Do tell…

Related Links:  Souvlaki, Tzatziki

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6 thoughts on “Taters 101, 2, 3

  1. Sounds luscious! Talk about easy prep…we love ’em boiled and seasoned with sea salt, freshly ground black pepper, and butter.

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  2. When we are grilling we make a packet with Tin Foil add sliced potatoes mixed with onions sprinkled with salt, pepper and paprika with olive oil and butter wrap it up and throw it on the grill 20 to 30 minutes. Simple but good.

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