Friday, October 4, 2013

Roasted Potatoes


This dish rocks my world. The smooth buttery yellow potatoes paired with the firmer, milder flavored red potato gives a really good depth to any meal. You'll almost feel like you're eating 2 side dishes in one (and I guess technically you are...). Or if you love potatoes like me, you could just eat this for your meal. The bottom side of these potatoes are crispy and yummy like a fried potato and the skins on top also get slightly crisp. The inside, however, stays smooth and creamy - yum!


1lb Red Potatoes
1lb Baby yellow potatoes
3 Tbsp butter
2 tsp salt, divided
1 tsp granulated garlic
Olive oil
Pepper

Preheat oven to Roast at 400 degrees. Drizzle olive oil on pan and divide butter and place in 4 or 5 spots on the pan.  Place the pan in the oven just long enough to melt the butter. Sprinkle 1 tsp of the the kosher salt and granulated garlic in the oil. Cut the yellow potatoes in half and place them cut side down in the heated butter/oil. Cut the red potatoes into quarters and place them cut side down in the butter/oil. Spray the top of the potatoes with cooking spray or olive oil. Place in the oven for 50 minutes. Remove from the pan and sprinkle with the remaining 1 tsp of kosher salt and pepper to taste. Serve and enjoy!





3 comments:

  1. When I do roasted potatoes , I also use Fresh, finely chopped flat leaf parsley and Fresh Rosemary . These are added just before serving. It adds color, wonderful added flavor and gives the dish a restaurant quality finish for presentation . I also use Lawry's Garlic salt , it makes a huge difference :)

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  2. You can also use a sprinkle of dry smokey Paprika for added color before roasting

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