Saturday, July 9, 2011

oven-roasted potatoes

     I love oven roasted potatoes. Don't you? The crispy browned skin that gives way to the soft, hot interior. Forget about the entree, I could eat the entire pan.
      They are a great side dish. Fingerling potatoes can be found in a rainbow of shades... purple, red, gold, white and sweet. You can also find the larger red bliss. They require a little cutting down to size. I love to make these for my fam here at home and for our church family.
     For our Thanksgiving dinner last year, I made fingerling sweet potatoes roasted with a little olive oil and a pinch of salt. They emerged dark and crispy. I dressed them simply with a dab of butter and cinnamon-sugar as they came out of the oven.
      You only need three or four ingredients for perfect potatoes every time. Potatoes, olive oil and Montreal Steak Seasoning by McCormick are the three basics for me.
     Depending on my mood, I sometimes add fresh herbs to the mix. Rosemary and thyme are my two faves. Cut the potatoes up. Toss with olive oil, Montreal seasoning and herbs. Bake for around an hour at 350 degrees.
     In an early post, entitled its a BIG salad, roasted potatoes and rotisserie chicken make a humble salad into a hearty meal everyone will love. In case you missed it, check it out here.

No comments:

Post a Comment