Friday, March 19, 2010
I don’t like potatoes. Well that used to be the case. Let me try and narrow down my distaste a bit. I detest potatoes boiled until the only thing holding the dried out, flavorless vegetable matter together is the flavorless starch that is a potato. I grew up with bad potatoes for too many meals and I feel that I have unjustly stereotyped all potatoes in the same manner, and as I have mentioned before, French fries aren’t potatoes. But these roasted potatoes came out PERFECT. Notice how I typed that all in capital letters. They were that perfect. The last time I cooked roasted potatoes was for Christmas dinner back in 2008. The difference between these ones and then (aside from the garlic and rosemary), was this time I didn’t have to cook for a dozen people and the potatoes had ample room on the baking sheet. Something that absolutely improved their crispiness.
I started by halving a bunch of small potatoes and tossing with extra virgin olive oil. The potatoes then spent 20 minutes roasting on a baking sheet cover with foil before being removed for their first turning. With fewer potatoes to flip I was able to give them individual attention and ensure each potato was comfortable on the baking sheet. After another 15 minutes in the oven they received their second flip before 5 more minutes in the oven.
While the potatoes were roasting I chopped some fresh rosemary and made a garlic paste of minced garlic and salt. These I placed in a bowl and when the potatoes were done in the oven I tossed everything together.
Rating: A. I liked these and they could not have been easier to prepare. My oldest ate these without issue and actually asked for a few from my plate. The crispiness of the exterior was perfect and the flesh was soft and creamy. The rosemary didn’t do much for me and there was not enough garlic but those were minor points. I will make these much more often as a dinner side. I will also find ways to spice these up.