Monday, January 20, 2014

Roasted Potatoes

Two weeks ago, I posted the alleged best roast chicken recipe.  There's nothing quite like good roasted potatoes surrounding your bird in the oven.

Roasted Potatoes
from Bon Appetit, October 2013

yield Makes 8 servings

  • 8 sprigs hearty herbs (such as thyme, rosemary, and/or sage) 
  • 4 garlic cloves, unpeeled, lightly crushed 
  • 3 pounds Yukon Gold potatoes, unpeeled, cut into 3/4" pieces 
  • 1/4 cup olive oil 
  • Kosher salt, freshly ground pepper 

Preheat oven to 375°F. Place herbs, garlic, potatoes, and oil in a large bowl; season with salt and pepper and toss to coat. Divide between 2 large rimmed baking sheets and roast, tossing occasionally, until potatoes are soft and golden brown, 45–55 minutes.

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