I’ve made potatoes like these many times before and love the result. After being roasted the potatoes have crispy skins and tender, creamy centers. Best of all, this dish is a snap to make ahead of time which is nice when several people are crammed in the kitchen trying to prepare the holiday meal. During naptime (or when she is running around the beach with her Dad) I can cube the potatoes and toss them with the olive oil, salt and rosemary and keep them in a bowl to marinate in the mixture all afternoon. Right before we are ready to eat I then roast the potatoes until crispy and serve them up piping hot in a pretty heatproof baking dish with a hefty sized spoon for serving.
Kelsey Banfield of The Naptime Chef.
|2 pounds fingerling potatoes, cubed, or sliced into even 1-inch even sized pieces||1/2 teaspoon freshly cracked pepper|
|1 tablespoon rosemary, finely chopped||1/2 cup olive oil|
|1 teaspoon kosher salt|
Preheat the oven to 400F. Line a baking sheet with aluminum foil and set aside.
Pour the olive oil into a large bowl, then whisk in the olive oil, salt, and pepper. Add the potatoes and use your clean hands to toss the potatoes with the olive oil until everything is lightly coated.
Spread the potatoes evenly on the baking sheet and roast them for about 40 to 45 minutes, tossing them with a heatproof spatula halfway through cooking so they roast evenly.
After cooking allow them to cool for a minute before serving.
Other potatoes can be substituted for the fingerling potatoes, but I like fingerling the best because of the creamy texture.
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