Roasted potatoes are such an easy, versatile, and delicious side dish – one of my favorites! Some chicken cutlets, skirt steak, or a nice salmon fillet, in my opinion these potatoes are compatible with just about any meat or fish. Also, the ingredients are few and basic, which is always a plus for those weekday nights when you’re trying to put a decent meal together. The key is to not peel the potatoes and to cook them long enough so that the skin becomes a crispy little jacket to each piece of potato. Since they take about 45 minutes to roast, I like to get them in the oven first thing and then take care of the rest of the meal.
Ingredients (serves 4)
- 5-6 fresh red or white-skinned potatoes, washed, NOT peeled, and quartered
- 3 tbsp. olive oil
- 2 cloves garlic, crushed through a garlic press
- freshly ground pepper
- kosher salt
Preheat the oven to 425°. Combine all ingredients in a large bowl and stir so potatoes become evenly coated with olive oil and seasonings. Spread potatoes out in a single layer on a sheet pan. Roast potatoes for at least 45 minutes, flipping 2-3 times with a spatula. Remove from oven when browned and crisp and serve immediately.
How I eat it: straight out of the oven, picking out all the crispiest pieces =)
Some other ideas for this recipe:
- When I have fresh rosemary on hand, I like to chop it up and add it into the bowl with the potatoes, olive oil, garlic, salt and pepper.
- On occasion, I’ll sprinkle the roasted potatoes with freshly grated Parmesan cheese after they come out of the oven.
- Also, fresh, chopped parsley makes a nice garnish when serving these potatoes.