Simple Roasted Potatoes recipe
Crispy on the outside, soft and creamyon the inside, this side dish of roasted chunks of potato, seasonedsimply with gourmet kosher or sea salt, freshly ground blackpepper and a sprinkling of freshly chopped herbs is as easy asit gets.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Simple Roasted Potatoes
FoilNon-stick cooking spray6 medium russet potatoes3 tablespoons vegetable oil2 teaspoons kosher or sea salt1/4 teaspoon freshly ground pepper, orto taste1 tablespoon chopped fresh herbs suchas flat-leaf parsley, tarragon, basil or chives
Makes 6 servings.
Cooking Tips:
The fresh herbs can be omitted entirely,if desired.
Sprinkle hot-from-the-oven potatoes withyour choice of cheese such as about 1/2 cup freshly grated Parmesancheese, or 1 cup shredded cheddar, Monterey Jack, Swiss or mozzarella.
Experiment with various flavors, mixingand matching the cheese with the herbs.
Nutritional Information Per Serving (1/6of recipe; salt and pepper is not included in calculation): 256.9calories; 29% calories from fat; 8.7g total fat; 10.2mg cholesterol;39.0mg sodium; 933.4mg potassium; 41.7g carbohydrates; 3.2g fiber;2.4g sugar; 38.5g net carbs; 5.0g protein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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Comments
1 Comment
I haven’t made these yet, but hoping that russett potatoes work almost as well. I had some in my pantry and did an advanced search for “russett”. This recipe popped up and only until I was ready to make the recipe did I notice that it called for red skins or yukon gold. Position a rack in the center of the oven and heat the oven to 450?F. Spread the potatoes on a heavy-duty rimmed baking sheet. Drizzle with the olive oil, sprinkle with 1 tsp. kosher salt and several grinds of pepper, and roll them around to evenly coat them with the oil. Spread the potatoes in a single layer, preferably with a cut side down. Roast them until they’re tender when pierced with a fork, 20 to 30 minutes, depending on the potatoes. The potatoes should be browned on the sides touching the pan.
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