Roasted Potatoes Recipe?

[Soccer Princess]

I need a good (and easy) recipe to make roasted potatoes with some flavor. Any helpers out there? TIA.

 

[bubbasmom99]

Cut your potatoes into 1 inch chunks (skin on or not, it's up to you).

Mix in a gallon size ziploc bag: oil (maybe 1/3 cup? I never measure!), and a package of either Lipton onion soup mix or Hidden valley ranch dressing mix.

Add the potatoes and shake and squeeze to coat.

Pour onto a baking sheet (Pampered Chef baking stones work best -- insert BIG GRIN from me here) and bake at 350 till done. I never really timed it -- probably around a half hour?

You can also used bottled Italian salad dressing -- they will be a bit tangier from the vinegar in the dressing.

 

[christinadei]

I usually cut them up, put them in a big bowl and mix them with olive oil, enough to coat, and then add parm. cheese and italian seasoning.

Sometimes I just cut them up, spray the pan with pam, add potatos, then spray them again and season. depends on my mood, season salt, pepper, garlic, oregano, etc.

I bake them for about 30-45 minutes on 350-400 depending on what else I'm cooking.

 

[Disneyaholic]

I use white potatoes, cut up into cubes or wedges. First toss them with a little olive oil (use sparingly, you just want to barely coat them, too much will make them greasy), then add parmesan cheese and Montreal Steak Seasoning to taste. I like to bake them at 400 - 425º (unless I need the oven at a lower temperature for something else I'm making) for at least 30 minutes, till they're golden and crisp. I usually make extra to have for breakfast potatoes the next day.

 

[MazdaUK]

I LOVE Pampered Chef stones as well - I use the rectangular baker for both these recipes.

For both recipes, peel potatoes and cut into largeish chunks (as a guide, a potato the size of a large fist cuts into 4). Place in saucepan of cold salted water, cover and bring to the boil. Turn down to a simmer for a couple of minutes, drain, then (this is important!) put back into the saucepan, hold the lid on firmly and give a couple of HARD shakes - this ruffles the surface of the potatoes and makes them crisp up. Then, while still steaming, sprinkle with a couple of tablespoons of semolina (like cornmeal but from wheat - don't know what you call it in the US, or even if you have it, in which case you can leave it out) and stir gently to coat.

In preheated oven (375 degrees) put EITHER 50-75g butter OR half butter half lard/white fat (shortening).

If just using butter, make sure it doesn't burn! Take out the pan, add zest and juice of one lemon plus good grind of black pepper and a bit of sea salt. Pour in the potatoes, turn to coat and put in oven for about 1 hour, turning twice. If using mixed fats do the same but without the lemon.


Very yummy indeed!!