oven-roasted mini potatoes

Okay, let me start this post bay saying that potatoes are my favorite food. Of all time. Now, onto the recipe.

This recipe has been sitting in my “To-Make” folder for a very long time, and I hadn’t made it because it seemed labor intensive, I hadn’t bought a peeler yet (ESSENTIAL to this recipe) and if I make potatoes, I’ll eat them all.

So today, after a jog on the beach (photos taken with my phone) this morning in Malibu, communing with the seals who were swimming along with my stride, I felt that making a potato recipe was okay.

Let me assure you, as much effort as seems involved, this is a simple recipe and SO worth it. Each potato is like a big french fry, only not greasy. They’re crunchy on the outside and soft in the middle. Absolutely perfect.

What You Need:
6 lb. small Yukon Gold potatoes (about 2″ in diameter, or smaller)
Salt
1/2 cup olive oil
Red pepper flakes (optional)

What You Do:
Preheat the oven to 425 degrees

Peel the potatoes (yes, this is necessary. Me, the lazy cook didn’t want to, then decided it may be important, and it’s essential)

Boil the potatoes in salted water for 3 minutes (it may be easiest to do this in batches)

After 3 minutes, place the potatoes on a baking sheet, or other large surface.

Put the oil in another rimmed baking sheet, so it covers the bottom, and warm for five minutes in the oven.

Once they’re cooled, use a fork and drag the tines across the potato so that it’s textured all the way around.

Then add the potatoes to the sheet with the warmed oil. Add some salt and red pepper flakes (if you don’t like a little spice, leave the flakes out).

Roast the potatoes for about 60 minutes, turning them three times throughout.

Cool and enjoy.

Messiness – There are a lot of dishes involved, but the cleanup is easy and can be done as-you-go. When it comes to actually making the recipe, the scraping and peeling is the most busy part.

Simplicity – So, so simple. With only three to four ingredients, you know it has to be easy. The process takes a little while, but it’s not hard work. The peeling just takes awhile.

Budget – CHEAP! Potatoes, oil and salt. Under $3 for 6lbs of potatoes.

Delicious Factor – Potato/5. Since potatoes are my favorite food, and this is my new favorite way to make them, this recipe gets a rating all its own.

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