This is one of our kids favorites. You can use any types of new potatoes, red or white, I’ve also made it with regular baking potatoes when I’m out of new ones. I’ve used many different seasoning, although this is our basic one. I’ve used lemon zest, tarragon, whole garlic cloves, parsley, chives, depending on what I have on hand. Your kitchen will smell wonderful and your family will thank you. 🙂
•4 pounds new potatoes, washed and chopped into 1-inch pieces
•4 cloves garlic, chopped fine
•1/4 cup olive oil
•Kosher salt to taste
Preheat oven to 400 degrees. In a large bowl, toss new potatoes and chopped garlic. Toss with olive oil to coat lightly and add salt to taste.
Lightly oil a sheet pan and spread potatoes out into one layer, cut side down.
If you don’t want to mess a bowl – which I sometimes don’t – you can toss all ingredients directly on your sheet pan.
Roast for 30 to 45 minutes or until golden brown and tender. Every 15-20 minutes pull the pan out of the oven and turn the potatoes over so they get evenly browned.
Remove from oven and let cool for 10 minutes before removing with a spatula. Serve hot.
I’ve used this basic roasting technique with lots of other veggies. My kids favorites are broccoli and brussel sprouts – amazing, but true!
Read more great Pennywise Platter Thursday posts, here: http://www.thenourishinggourmet.com/2009/11/pennywise-platter-thrusday-115.html
Read more great, Real Food Wednesday posts here: http://www.cheeseslave.com/2009/11/04/real-food-wednesday-november-4-2009/