Heat oven to 400 degrees
clean and slice your potato's put them on a rimmed baking sheet
sprinkle w/S&P (you can add some season salt if you like)
drizzle with olive oil toss them to make sure they are well coated
bake for about a total of 45 minutes...stirring/flipping every 15 min
on the last 15 minutes add the shallots and garlic (this is so they won't turn to brown)
I always make extra as these are really good re-heated in the am with eggs...
these should be nice and brown on the cut edges
I do this with both petite red potato's cut into bite size pieces or with russet baking potato's those are cut into wedges (not to big although)
Heat oven to 400 degrees
clean and slice your potato's put them on a rimmed baking sheet
sprinkle w/S&P (you can add some season salt if you like)
drizzle with olive oil toss them to make sure they are well coated
bake for about a total of 45 minutes...stirring/flipping every 15 min
on the last 15 minutes add the shallots and garlic (this is so they won't turn to brown)
I always make extra as these are really good re-heated in the am with eggs...
these should be nice and brown on the cut edges
I do this with both petite red potato's cut into bite size pieces or with russet baking potato's those are cut into wedges (not to big although)
You forgot fresh Rosemary sprinkled over potatoes before cooking.
Heat oven to 400 degrees
clean and slice your potato's put them on a rimmed baking sheet
sprinkle w/S&P (you can add some season salt if you like)
drizzle with olive oil toss them to make sure they are well coated
bake for about a total of 45 minutes...stirring/flipping every 15 min
on the last 15 minutes add the shallots and garlic (this is so they won't turn to brown)
I always make extra as these are really good re-heated in the am with eggs...
these should be nice and brown on the cut edges
I do this with both petite red potato's cut into bite size pieces or with russet baking potato's those are cut into wedges (not to big although)
You forgot fresh Rosemary sprinkled over potatoes before cooking.
sometimes I add it...my family complains that it's to much like twigs...I like it also a little thyme is really good (both of these need to be added in the last 15 minutes for the same reasons)
Grog is great maker-of meals. Grog know good way cook potato, is easyness for good meal. Grog will share secret:
Give potato to female. Tell female to cook.
ROFL!!! you made my day!
For potatoes its pretty easy. The recipe already given is simple enough not to screw up and Dr.Confuser's suggestion is a good one. just dont add too much to over power the dish and make it to where you can't eat it. :)
Its pretty tough to recommend a side dish if you don't know what the main course is, but my current favorite potato dish is Patatas Bravas the way they are served at Casar, a tapas restaurant in Berkeley. Crunchy chewy spicy goodness.
3 pounds white, thin skinned potatoes, unpeeled, cut into 3/4-inch dice
3 tablespoons olive oil
1 tablespoon tomato paste
1 tablespoon chili powder
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cayenne pepper
salt
Wash the potatoes and cut them into 3/4-inch dice.
Whisk the spices, tomato paste, and olive oil together in a large bowl. Add the diced potatoes and stir until they are fully coated with oil and spice.
Spread the potatoes in a single layer on a rimmed baking sheet that has been coated with non-stick spray. Sprinkle with salt.
Bake at 375F for 35-40 minutes, stirring halfway through.
P.S. fresh rosemary tips ought to be tender enough to crush between your thumb and finger to make a paste. If its twiggy its best use is as a flavoring in a smoker or closed dish and not served with the food.
I kind of went with Ja9's recipe but threw in the onion soup mix. They smell good already. The McDs potatoes were my next choice. Thanks for the help. You guys are awesome.
I figured out a trick for Rosemary so it's not twiggy! Put it in a coffee grinder and get it to a powder and sprinkle THAT all over your poatotes. A little olive oil, salt and pepper - heaven!
