TLC Cooking "P is For Potato: Classic Roasted Potatoes"

Roasted Potatoes

Gregory Schaefer

I remember how proud I was of myself when I learned to make this dish. Waaay back in the early 90's, I was famous for my roasted potatoes. That's so ridiculous because there's nothing to it. I remember one day while making this I was overcome by the scent of rosemary. Another time it was the olive oil. This simple dish taught me to smell, to taste, and to use my intuition. Feel free to add extra herbs or crushed red pepper, whatever you like but do it this way once as well because the simplicity is beautiful. I highly recommend doubling or tripling this recipe because you will gobble it up.

INGREDIENTS

1/2 lb	potatoes
2 tbsp	olive oil
1	sprig fresh rosemary leaves, chopped
2	garlic cloves
Salt and pepper

(red or new potatoes work really well)

PREPARATION:

Method

Preheat the oven to 400 degrees.
Cut your potatoes into equal sized pieces because equal pieces means equal cooking times. The smaller the pieces, the faster they cook.
Add your potatoes to a large bowl. Add olive oil, rosemary, garlic (whole, skin and all), and a good three big pinches of salt and cracked pepper. Toss it with your hands.
Bake for 20 minutes, give the pan a toss to move the potatoes around. You want to get a golden brown sear on each piece and have them cooked through. We're going for that crispy, caramelized coating on the outside and a soft, pillowy inside.
Add them back into the oven for another 10 minutes. Be careful, these can go from perfectly done to overdone lickety split. Taste them and adjust the seasoning (I always need more salt) and serve them hot.

Watch the video