Thursday, June 2, 2011

Spice Cabinet Roasted Red Potatoes

I love making roasted potatoes.  They are low-maintenance, cheap, & reheat well for leftovers.  I always chuckle when I see people buying the frozen roasted potatoes at the grocery store.  They are about 5-10x's the cost of what it is to make them from scratch, and tend to be loaded with TONS of extra salt/preservatives. This is a super easy & economical side dish, especially since gorgeous baby red potatoes were on sale for $0.88/pound this week.  Normally I like to use fresh garlic & herbs when I make roasted potatoes...but sometimes there's not time to do all of the mincing, or I don't want to pay the prices for herbs at the grocery.  This is my recipe "Spice Cabinet Roasted Red Potatoes." This recipe is flexible for the time/temperature it cooks at, so it cooks easily beside other dishes in the oven.  Tonight I cooked this next to baked jerk chicken.  I use a cast iron skillet for this recipe but you could also use a glass baking pan or casserole dish.

Spice Cabinet Roasted Red Potatoes

Spice Cabinet Roasted Red Potatoes
Serves 2-5, Prep time: 5 minutes, Cook time: 45-60 minutes

Ingredient Lineup

  • 1-2 pounds red potatoes
  • 1 pat of butter [optional]
  • 1/4 t. kosher salt [optional]
  • 1/2 t. ground rosemary (whole needles work too--but crush them)
  • 1/2 t. ground black pepper
  • 1/2 t. garlic powder
  • 1/4 t. onion powder
  • 1/4 t. thyme leaves
  • 2 T. Extra Virgin Olive Oil


1.  Heat oven to 350 (or use whatever oven temperature between 300-450 degrees that is convenient to whatever else you are cooking.) Put the cast iron skillet in the oven to heat up.  

2.  Assemble all of the spices into a small container.  Add the olive oil to the spices & stir.  Set aside. 

Spice Palette 

Blended spices

Spice & Olive Oil Mixture
3.  Wash & dry potatoes.  Cut into quarters (or eighths if you are using large potatoes)

4.  Carefully remove the skillet from the oven.  Add a small pat of butter to the pan & coat all surfaces of the skillet [optional].  Put the potatoes into the skillet.  Drizzle the olive oil/spice mixture over the potatoes.  Stirring until potatoes are well coated with the oil & spice mixture.  Discard any of the extra spice mixture.

Potatoes evenly coated in the oil-spice mixture

5. Put potatoes in the oven.  Cook for 45-60 minutes, stirring every 20 minutes until the potatoes are done & browned.  If you want crispier potatoes, broil the potatoes in the skillet for 5 minutes before serving.
Picture of the potatoes 30 minutes into roasting

Finished crispy, delicious potatoes

Spice Cabinet Roasted Red Potatoes,
Steamed Broccoli & Baked Jerk Chicken

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