Quarantine Cooking: Perfect Herby Roasted Potatoes
By now you know that Dylan and I have a knack for trying different flavors and coming up with sophisticated recipes that showcase the local food culture we love so much. Anyone looking at our vast collection of cookbooks can probably figure out the source of that passion! That said, we don’t always stick to the fancy and complex. Sometimes the best meals come from only a few ingredients and little work.
The current pandemic puts that into perspective a bit. We go shopping once a week for essentials, and even then, we’ve changed our habits. We still shop at the farmers market for weekly drive-thru pickups, but we don’t spend nearly as much as we used to when things were more secure. From stores, we buy things that are shelf-stable and can last a long time, like rice, potatoes, and flour, so that we can make things at home as we run low. Bread, rice bowls, pasta, you name it! We don’t really buy fancy gourmet items anymore, as it just doesn’t fit in our budget. I’ve even had to implement more carbs into my diet as a way to stretch our money as much as possible. Trust me, that 15-pound weight gain FEELS like it’s there. One of those items that can delight the dinner table without much cost is the potato, and these roast potatoes have been making an appearance on our table! So, we’d like to share them with you!
You can SMELL these through the screen, right?
For us, quarantine cooking means using the things around you to make delicious and substantial meals. These potatoes fit that to the T! Herbs can be swapped out (or even used dried) and in just 30-40 minutes you have a filling side or dinner by itself! Few Ingredients, little work, and delicious food as a result. Let’s get into it!
This process is super quick and simple! Start by setting a rimmed baking sheet lined with foil in the oven, and preheating the oven to 400°F. Doing this brings the tray up to the temperature right off the bat, and means the potatoes will start cooking and roasting as soon as they hit the pan.
Known what to halve and what to quarter helps keep these delicious spuds uniform during the cooking process!
While that’s going on, halve or quarter the potatoes. I recommend doing this based on the size of the potato you have. If you can only hold on in your hand at a time, it’s probably a good candidate for quartering. Once that is done, combine the potatoes in a large bowl with the butter and oil. Mix them well, and then season generously (at least in my case) with salt and pepper.
I do love my seasoning! This gets evenly spread out when mixed, so don’t be shy with it!
Once the oven is preheated, pull the sheet out and spoon the potatoes out onto it. Be careful as this tray will be INCREDIBLY HOT. Stick the tray back in and set a timer for about 20 minutes. Every oven acts a bit differently though, so start checking them at about the 15-minute mark. You want these potatoes to start getting nice and deliciously brown.
While those potatoes are roasting, finely mince the garlic and herbs. Really, most herbs work here. Parsley, Rosemary, Thyme, Oregano, Basil. Tarragon, anything you have on hand can work here! In my house, we have Rosemary and Thyme that we got from Purple Sage Farms a few weeks ago, and we were starting to run out of ways to use them! So, grab some of those herbs lying around, and use them here! Make sure they are nice and finely chopped though, so you don’t get any super huge and overpowering bits on your potatoes.
Herbs and Garlic are a match made in heaven!
When those potatoes are nicely browned, pull them out, and toss them a bit on the tray. Then, sprinkle on the garlic and herbs! Make sure this evenly coats the roasty spuds, that’s really important! Stick the tray of herby potatoes back in and set your timer for an additional 10 minutes or so. Almost immediately you’ll start to get a whiff of this spectacular fragrance emanating from the depths of your oven. It’ll entice you to pull the door open, but don’t do it! At this point, you’ll be looking for a nice crispy texture on the outside, and that takes uninterrupted cooking! Peer through the oven window at about the 5-7 minute mark to start checking doneness. Leave that door closed as long as you can!
The perfect, hearty accompaniment! Even delicious just on its own!
These potatoes great on their own, or as a side to something protein-based like Steak, Pork, or Fish. Plus, they store well, and can easily be reheated for a nice substantial meal later in the week when there isn’t much time to cook. Give these a shot and tell me how they turned out in the comments! Until next time, and Happy Eating!
Rustic and delicious!
Herby Roasted Potatoes
Makes: 6-8 hearty servings
Prep Time: 10 minutes
Cook time: 30-40 minutes
Ingredients:
2 lbs Small Yukon Gold or Red Potatoes
4 tablespoons Melted Butter
A good splash or two of olive oil
6-7 Garlic cloves, finely minced
3 Tablespoons fresh rosemary, finely chopped
2 Tablespoons fresh thyme, finely chopped
Salt and Pepper to taste
Fresh chives as garnish(optional)
Instructions:
1. Preheat the oven to 400°F. Place a rimmed baking sheet lined with foil inside and bring the oven up to temperature. This will prime the sheet and get the cooking process started as soon as the potatoes hit the sheet.
2. Halve or quarter the potatoes, depending on the size of each potato (If only one can fit in your hand, best to quarter it). In a large bowl, combine melted butter, oil, and potatoes, and mix well. Season with Salt and pepper (I prefer generous amounts, but do this to taste) and toss well. Pull out the rimmed sheet, place the potatoes on it, and put back into the oven. Roast for about 15-20 minutes or so, until the potatoes start to brown. Pull out the sheet, and sprinkle on the garlic, rosemary, and thyme, and put back into the oven for 5-10 minutes or so, until potatoes are crispy. Serve with fresh chives as garnish if preferrable.
