This is a quick and easy recipe that tastes like a million bucks. Just cut the potatoes to size, oil and season them then pop 'em into the oven. If you cut them in the shape of oven fries, this is a great method for doing them as well.
The beauty of this recipe (other than the fact that the potatoes taste good), is that it's a "no fuss" recipe that tastes like you spent a lot of time with it. I use about 1/2 pound potatoes per person, and can do the "hands on" part in 10 - 15 minutes, which makes it, what I call, a simple recipe. This works out real well when you're cooking either on the grill outside, or making a more complicated main course. You can set these in the oven and, other than stirring them once in a while, pretty much forget about them until you're ready to serve.
I like using either a red skinned potato or a baking potato in this roasted potato recipe, because they hold their form better when cooked.
I also like to do these for breakfast as home fries. All you've got to do is cut the potatoes into 3/4" chunks instead of the big pieces, and you'll only have to cook them about 1 hour or so.
Don't be concerned about the amount of garlic you're using. The garlic will turn into REAL dark, crunchy pieces, that will only have a mild garlic flavor, while adding the flavor of garlic to the whole dish. Actually, my Son (Critter) and I will pick at the pan looking for "Scooby Snacks" the crunchy chunks of garlic (the best part). If you like onions with your oven roasted potatoes, don't cook them in the oven with the potatoes. The moisture in the onions will keep the potatoes from browning. I usually cook them separately then add them to the potatoes after the potatoes are finished cooking.
If you're serving these as part of a main dinner course, a dollop of sour cream placed on top of the potatoes works real well.
One last thought, Cooking time will fluctuated based on the height of the sides of the pan your cooking these potatoes in, as well as how many potatoes are in the pan. The best method is to use a Sheet Pan (Jelly Roll Pan), which has 1/2" sides, and be sure to leave them in one layer.
1. Pre-heat the oven to 450 degrees. Place a sheet of Parchment paper in the bottom of a Sheet (Jelly Roll) Pan.
Chop the potatoes into 3/4" to 1 1/4" chunks and place them in a bowl of cold water. Change the water 2 or 3 times, until it stays clear with the potatoes in it.
Place the potatoes on a sheet pan.
Ron's Note:
Washing the potatoes removes the surface starch. This step keeps the potatoes from looking blotchy after they're cooked.
2. Peel then chop the garlic into 1/4" chunks and scatter them around the potatoes, Add pieces of butter, and the salt and pepper and place the pan in the oven.
3. Let this bake for 10 minutes, or so, to give the butter a chance to melt.
Add the Kosher Salt, Black Pepper, Garlic, and Blacken, and mix well, until all of the potatoes are coated with the spices.
4. Return to the oven and bake for a total time of 1 - 1 1/2 hours, stirring them up every 1/2 hour or so.
After an hour, you'll notice that they've gotten soft. You could eat them like this, but they're much better when they've cooked the extra half hour, because they'll get crunchy on the outside, while remaining soft textured in the middle.
Ron's Note:
Total cooking time will depend upon, the size of your potatoes, and the size of your pan. If the potatoes are really piled into the pan, and it's a high sided pan, it'll take longer than if they're in a sheet pan, and spread out.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
1. Leftovers can easily be re-heated in a fry pan, with a little bacon fat, or butter.
2. They're a great when re-heated as Home Fries, for Breakfast.
You can fry some sliced onions and peppers in one pan, while you re-heat the potatoes in another. Mix them all together, and you've got a great batch of 10 minute home fries.
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By Cap'n Ron
