Ahh, potatoes. I love them fried, roasted, baked, mashed, you name it. It took me a while to get to that stage, sadly, but now I love any type of potato that isn't only fries or chips. I disliked how grainy mashed potatoes could be sometimes, or how the texture of baked potatoes were a little too soft. I finally started to realize that they didn't all have to be like that once I learned how to cook them to my liking.
One of the potato recipes I've really come to enjoy is this super simple, quick recipe for roasted potatoes that can be customized however one wishes. The basic ingredients are potatoes, a fat (oil or butter), and seasoning. I've learned that small red or white potatoes are best for roasting, as they have lots of flavor, hold their shape nicely, and can crisp up pretty nicely on the outside. I usually eyeball most ingredients, so these are a good estimate of ingredients needed for one serving as a side dish.
Ingredients
3-4 small red or white potatoes
1 Tablespoon Olive oil or melted butter, or half amounts of each
1 teaspoon dried herbs such as dried rosemary, thyme, crushed red pepper
1/2 teaspoon garlic powder
Salt to taste
Directions
1. Preheat oven to 450℉.
2. Cut potatoes into small pieces. I've learned that cutting them in 6 pieces allows for them to crisp up nicely in a short amount of time because they're smaller.
3. Place in a bowl and add oil or butter and seasonings and mix.
4. On a baking tray lined with aluminum foil, spread potatoes evenly and bake for about 40 minutes, or until golden brown and crispy. Bake for longer to make them crispier.
