There are many ways to enjoy roasted potatoes and this is one of my ways, at some point, I will share some others. The main ingredient of roasted potatoes is the potatoes and you can use just about any type of potato you want, just keep in mind that the really small potatoes are harder to peel. I normally use yellow flesh or Yukon gold potatoes and depending on how many people you are cooking for will determine how many potatoes to use. I would say one large potato and a small one per person, I have found that potatoes reheated in a microwave are not that good but if you want leftovers then make sure you add some potatoes. Preheat the oven to 400 degrees Fahrenheit. Once you decided on the amount of potatoes you’re using you will want to rinse them and then peel them. After peeling I give it one more rinse and then I chop the potato, try to keep the size consistent so that they all cook evenly (one of the things I learned while experimenting) and place the chopped potatoes in a mixing bowl.
To make my roasted potatoes there are a lot of ingredients but all are easy to get and they are likely already in your fridge or pantry. Besides the potatoes I use olive oil, salt, pepper, garlic powder (or chop some garlic bulbs up), thyme, butter, Parmigiano-Reggiano cheese and you can add parsley as a garnish if you want. When the potatoes are all chopped up in the mixing bowl pour 2-3 tbsp of olive oil over the potatoes. Now sprinkle on the garlic powder, thyme, salt and pepper and make sure that when you mix it all together that all the potatoes get coated with the olive oil and seasoning. Place the mixed potatoes on a baking sheet with parchment paper and leaving in the oven for 50 to 60 minutes, mixing the potatoes in the baking sheet every 20 minutes. Depending on how crispy you want the potatoes to be will determine if the cooking time is closer to 50 minutes (soft) or 60 minutes (crispy). You won’t need the butter until after the potatoes have cooked but if you don’t want to melt the butter than you can leave it out while the potatoes are in the oven and when it softens just add the butter to the bowl of hot potatoes.
Want an afternoon/evening snack see: How to Make Great Movie Night Nachos
After the potatoes have come out of the oven, I place them in a mixing bowl where I add some more salt and pepper. Depending on if you left the butter out to soften or if it is cold then I normally use two tbsp of butter and add it to the potatoes and mix some more. After the butter has been added and mixed shred some Parmigiano-Reggiano cheese on top and mix one last time. Give it a taste and see if you want to add more salt and or pepper. Once the taste is to your liking you can plate. The very last optional step is you can add some parsley as a garnish.
- One large and one small potato per person
- 2-3 TBSP of Olive Oil
- Parmigiano-Reggiano cheese
- 2 TBSP of softened or melted butter
- 3-4 TBSP of garlic powder
- 1-2 TBSP of dried thyme
- Salt and Pepper to taste
- Sprinkle of parsley as a garnish
- Preheat oven to 400 degrees.
- Rinse, peel, rinse again, cut potatoes into even sizes and add to a mixing bowl.
- Add 2-3 TBSP of olive oil, 3-4 TBSP of garlic powder, 1-2 TBSP of dried thyme, salt and pepper to mixing and mix so that all potatoes get coated in oil and seasoning.
- Add mixed potatoes to a parchment paper-lined baking sheet and place in the oven for 50-60 minutes. Stirring every 20 minutes to keep sides from burning.
- Remove potatoes from the oven and pout them into a mixing bowl, now add more salt and pepper to taste.
- Add the 2 TBSP of melted/softened butter to potatoes and mix.
- Shred some Parmigiano-Reggiano cheese on top and mix some more.
- Serve potatoes and (optional) add a sprinkle of parsley on top of the plated potatoes
I hope you give the recipe a try and let me know your thoughts. I will be sharing some more potato recipes soon.