This recipe is from the post: Taters 101, 2, 3
1 1/2 lbs. small potatoes, washed and scrubbed, leave skins on (can be red, gold, or new)
1 Tablespoon Olive oil + enough to wipe the pan
2 Tablespoons chopped fresh rosemary, or a mixture of thyme, oregano and parsley
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper or three peppercorn mix
Preheat oven to 350 degrees and grease a flat cookie sheet or baking pan very lightly with olive oil on a paper towel. Cut each potato crosswise and then quarter into about 1 inch pieces. Place the potatoes on the prepared cookie sheet. Sprinkle the 1 tablespoon of olive oil over the potatoes and toss to coat evenly. Sprinkle the herbs, salt and pepper evenly over the potatoes and place the pan into the oven. Roast the potatoes until they are tender when pricked with a fork, and golden brown all over, about 30-35 minutes, stirring twice during the cooking time.
Wash and dry fingerlings, leaving whole. Rub each potato with olive oil and place in a single layer on the prepared cookie sheet. Season well with salt and pepper. Add herbs if desired. Cook in the oven, turning the potatoes once, until they are cooked through and tender when pricked with a fork, about 30-35 minutes. These are wonderful by themselves or to use warm with a vinaigrette based potato salad recipe.
Roasted Potato Coins:
Cut potatoes cross-wise into coins about 1/8 inch in thickness. Sprinkle and toss with the olive oil, salt, black pepper and 1/8 tsp garlic powder (for a spicy version, add a small pinch of cayenne pepper or a pinch of sweet or smoked paprika). Lay the coins in a single layer on the prepared cookie sheet and roast in the oven for about 25 minutes, turning them over halfway through the cooking time, and cooking until they are dry and golden brown on both sides. These are great with burgers.
Home Style Potatoes with Onions and Peppers:
Prepare and cut potatoes as in basic roasted potato recipe. Wash and seed 1 large red bell pepper, or use 1/2 red bell pepper and 1/2 yellow bell pepper for color. Cut the pepper into 1″ pieces. Peel and trim one small onion. Cut the onion in half, then cut into 1 inch pieces. Combine the onion, peppers and potato with 1 1/2 Tablespoons of olive oil and toss to coat. Place on the prepared cookie sheet and sprinkle with salt, black pepper, 1 teaspoon chopped fresh thyme and 1 teaspoon chopped fresh parsley. Roast the vegetables until they are golden brown and the potatoes are tender when pricked with a fork, about 30-35 minutes, stirring twice during the cooking time to ensure browning on all sides. These make a great side to your favorite breakfast egg dishes and omelets, or with roasted meats.
Recipe ©2011 Betsy Burts. All reproduction rights reserved.