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Dig in (Phrasal verb): 1. To delve into 2. To begin to eat heartily 3. To begin work with great determination

Roasted Potatoes

April 11, 2014

Roasted Potatoes
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Not every recipe can be the star of the meal, but these special Roasted Potatoes play a strong supporting role. Salty, crunchy roast potatoes go with everything from holiday roast for large gatherings to backyard burgers with friends. What’s more, potatoes are gluten-free and vegan friendly. This is not a strict recipe, but rather a guideline for prepping roasted potatoes in any amount. You can bake them halfway and freeze for a later date too.  This is a great trick to get ready for your next holiday or big gathering.
At our family dinners, these potatoes are the first item to disappear from the buffet table.  That’s why I make them in bulk! Enjoy!

 

 


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Roasted Potatoes

  • Author: Dana Gerard
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 3 servings 1x
  • Category: Side
  • Cuisine: American

Ingredients

  • 1 lb. small red or white potatoes, cleaned and cut in halves
  • light olive oil or vegetable oil
  • Italian parsley, chopped (optional)
  • Roasting spice blend:
  • 2 T kosher salt
  • 1 T coarse ground pepper
  • 1 T garlic powder
  • 1 T paprika

Instructions

  1. Preheat oven to 400 F or 375 F convection.
  2. Make the spice blend: Combine salt, pepper, garlic powder and paprika and stir well. Optional: double this amount and store in a reusable container.
  3. Prep potatoes: Scrub skins well. Cut in half and store in water until ready to use.
  4. Season: Toss potatoes in a bowl with a sprinkling of roasting spice blend and enough oil to coat. Place potatoes skin side up on a foil lined baking sheet in a single layer. (You may need several baking sheets to roast potatoes.)
  5. Roast for one hour or until browned and crisp, flipping halfway through baking to brown evenly.
  6. To make potatoes days or weeks ahead: Roast as directed but for only thirty minutes, flipping halfway through baking time. Remove after 30 minutes and let cool completely. Wrap well and freeze. Take out frozen potatoes and cut in halves to resemble steak fries while frozen.
  7. Reheat at 400 F (375 F convection) on greased baking sheets for twenty minutes or until just warmed through.
  8. Serve hot potatoes with an additional sprinkling of kosher salt and chopped parsley (optional).

Notes

Adapted from Ina Garten’s Garlic Roasted Potatoes

 

 

Can be made...

Gluten FreeHealthyVeganVegetarian

4 Comments

Comments

  1. Bea Sorkin says

    May 14, 2015 at 2:58 PM

    everything looks delicious !!!

    Reply

Trackbacks

  1. Passover Favorite Dishes - Dig In With Dana says:
    April 18, 2016 at 7:50 AM

    […] Roasted Potatoes are the first item to disappear from the Passover buffet table.  This easy recipe shows you how to make them ahead of time in any quantity. […]

    Reply
  2. Fruit and Veggie Love - Dig In With Dana says:
    June 21, 2016 at 1:25 AM

    […] I do eat starch, I’ll choose sweet potatoes or quinoa because of their high nutritional […]

    Reply
  3. Ten Thanksgiving Sides and Sweets - Dig In With Dana says:
    November 17, 2017 at 8:47 PM

    […] Roasted Potatoes […]

    Reply

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About Dana

Chef and photographer. I love developing simple recipes and sharing them with my family and friends. »

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