Roasted Potatoes
From synecdoche 15 years ago
- 60 minutes to make
- Serves 4
This recipe is more about the technique than the measurements. It is the way my sister taught me to make roasted potatoes, but modified a little bit. It takes some time, but it is well worth it: it produces potatoes that are browned and crispy on the outside and sot and delicious on the inside.
Ingredients
- 1 lb potatoes for roasting (I usually use reds) shopping list
- 1/4 cup olive oil shopping list
- 2 cloves garlic shopping list
- 1 tsp red chili flakes shopping list
- kosher salt and pepper shopping list
How to make it
- Preheat oven to 500F.
- Cut potatoes into equal-sized chunks, but not too small. They don't have to be perfect but you want to try to get them to cook fairly evenly. Place the potatoes in a pot and cover in boiling water. Bring water to a boil over high heat, and then cook for a few minutes until potatoes are partially done. Don't over-do it, though.
- Meanwhile, put the olive oil, minced garlic, and chili flakes in a microwave-safe bowl. Heat in the microwave on high for about 30-40 seconds, until you can smell the garlic and hear it sizzle.
- Put the potatoes in a bowl and toss in the hot oil. Then put it all in a roasting pan, making sure that the potatoes fit in one layer.
- Put the pan with the potatoes in the oven and roast for 45 minutes to an hour. It is really hot, but they'll turn out GREAT. When they come out of the oven, toss with as much kosher salt as you like.
- Note that you can use many other ingredients in this recipe. For instance, if you want something more along the lines of Greek potatoes, try putting lemon zest in the flavoured oil, with some Greek seasonings. Play around with it and find something you like.
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