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Friday, March 19, 2010

Roasted Potatoes

We just finished eating these potatoes for dinner. I thought I was making far too many of them, but they completely disappeared. They are easy, relatively healthy, and inexpensive as long as you find the red potatoes on sale. They are one of those dishes that dresses up a meal without a lot of extra work for you.

The only real secret to this dish is getting the right amount of olive oil. Too much and you'll drown them, not enough and they won't brown and crisp. At their best, these potatoes are both creamy inside and cruncy on the outside. Here is what they look like when they're ready to go into the oven:

Roasted Potatoes
8-9 red potatoes, washed and sliced into wedges
2-3 tablespoons olive oil
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon rubbed sage
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Preheat the oven to 450 degrees. Place the sliced potatoes in a large bowl. Drizzle about 1 tablespoon of oil on them; sprinkle about 1/3 of each of the seasonings on top. Toss the potatoes. Repeat this process two more times until all of the seasonings have been used and the potatoes are well coated.

Spread the potatoes on a baking sheet. Bake in the oven for about 20 minutes. Remove them and stir them on the baking sheet. Return them to the oven and bake for another 20 minutes. They are done when they are golden brown.

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