Source: My mom, cir. 1980’s
Oven roasted potatoes are a great side or main dish. Seasoned with fresh herbs from the garden, you’ll find this dish fast, easy and memorable.
An interesting fact on the spud. Since the 16th Century, potatoes have been making their way from animal feed, to a common staple on the dinner table. For centuries the potato has been planted, picked, boiled and peeled. In Italy, during the warm months of summer, the potato is often eaten as a cold dish, or added to a salad. The U.S., potatoes are cooked in the form of hash browns, mashed, diced, or eaten whole (and a hundred variations in between). Even in the mid 1700’s, France found this newly discovered vegetable to be strange and poisonous and outlawed it from human consumption. It wasn’t until 30 years later, after the first World War, that France lifted its ban on the innocent potato.
In my upbringing, there’s a certain smell of oven roasted potatoes that triggers a memory of my childhood. As a kid, Saturday’s and Sunday’s were the nights for our big feasts. It was with certainty that my mother would feature her famous roasted potatoes. Sure, it sounds simple. But the right combination of olive oil, herbs and garlic is what turned the average potato, into my mom’s roasted potato.
The beauty of this dish is not just it’s simplicity. But it accompanies just about any main dish. Served with meat, or as a main dish itself with a nice salad. Just make sure you drizzle with a nice organic Extra Virgin Olive Oil. Add fresh chopped rosemary, oregano and thyme and don’t forget the fresh pressed garlic
Oven Roasted Potatoes
- 10 potatoes medium size, figure about 2 per person, (russetts, yukon gold are best types for roasting)
- 4-5 Tbs olive oil Always use an organic, high quality EVOO
- 1-2 pinches salt and pepper use your sea salt, or ur-salz for this, it has more punch which is good for potatoes
- 1-2 pinches spicy salt or herbal salt, use your home made salt for this one, just adds enough flavor
- 1-2 Tbs italian herbs rosemary, oregano, thyme, fresh is best, but dry is a great substitute during winter months
- 1-2 cloves garlic crushed
- Preheat oven to 200ºC. Wash and peel potatoes (if you choose to leave the skins on, that is perfectly good as well). Cut potato in half, (length wise) then turn ¼ and cut down the other long side, thus creating 4 long pieces of the potato. Dice potatoes, creating about ½”-1” pieces. Place cut pieces on a paper lined cookie tray. Drizzle the oil, add the salt pepper, garlic and finalize with the chopped rosemary. Put into oven, bake until golden.
- Place cut pieces in a heavy-duty roasting dish. You can either mix your cut potatoes together with your olive oil, herbs, garlic and salt pepper in a sizey metal bowl, then pour in the baking dish, or do it directly in the dish.
- Put into oven, bake until golden. and browned on the edges