I first learned this recipe at a friend's 21st birthday party/cooking class at Sur la Table. The original recipe was called "Rosemary Roasted Potatoes" but since I don't like Rosemary very much, over the years I've changed it a bit to my liking. There are two versions of this recipe, the quick version and the super quick version. You also could make your own not-as-quick version which would include the use of fresh herbs instead of the cupboard variety. Also, you can use whichever blend of spices goes with the meal; Mexican flair to accompany something spicy or the Tuscany Blend (below) for an Italian inspired dish.
Ingredients (2 servings):
2 Large Idaho Potatoes or 6-8 Small Red Potatoes
1 tbsp Olive Oil
1 tbsp spice blend, like the ones below, use more to taste
I like this Dean Jacob's spice blends for the potatoes
(Although, I ran out and have been using one of Emeril's Blends until I buy a new one of these)
Quick Preparation:
- Preheat oven to 425ยบ
- Cut potatoes into 1"-2" pieces
- Toss potatoes in a bowl with olive oil and seasoning. If your seasoning blend does not have salt you might want to sprinkle some salt as well.
- Spread potatoes out on a baking sheet and bake for 45min-1hr tossing them every 15 minutes. An hour will get you almost french-fry crispness, 45 minutes for something a little softer.
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| Super Quick version just out of oven (Pardon my old baking sheet) |
Super Quick Preparation:
Substitute 2- 15oz cans of whole, sliced or diced potatoes for the fresh potatoes. Cook for 20-30 minutes depending on desired crispiness.
For a Shariously quick and easy side dish, give these a try!
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