I mentioned one day last week that there are some dishes I don't write about because they just seem too simple. But I really am making an effort to change that. I truly believe that sometimes the simplest recipes really are the best, and just because something is easy doesn't mean it doesn't deserve to be highlighted here.
Take these roasted potatoes, for example. They're amazing -- my go-to roasted potato recipe. I've never posted about them before because I tend to think that everyone already has a roasted potato recipe in their cooking repertoire. And maybe that's true, but maybe it's not. Maybe some of you out there are looking for a really good, no-fail recipe for roasted potatoes. If you're one of those people, then this post is for you.
I'm a purist when it comes to roasted potatoes. I don't like them too...herby. If I do use an herb, I only use one; I don't combine two or three different herbs together. I've made a version with rosemary and one with parsley, and those were both delicious. I've also used garlic powder and red pepper flakes for a kick. But I tend to like these best with just salt and pepper. The earthy flavor of the potatoes and their delicious, crispy skins really shine through that way. You can change them up however you want, but I guarantee no matter what you do to them they'll be delicious. They work great as leftovers, too -- right out of the fridge, or fried up with a couple of eggs for a quick hash. (Not that we ever have any leftovers.)
8 baby red potatoes, quartered
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
1. Preheat oven to 475 degrees. Arrange potatoes in a single layer on a baking sheet.
2. Melt butter and mix with olive oil. Add to potatoes, sprinkle liberally with salt and pepper, and toss to combine. (Seriously, go crazy with the salt and pepper. The potatoes can take a lot of seasoning.)
3. Roast in the oven, stirring frequently, for 20 to 30 minutes to desired crispiness.