Friday, January 9, 2009
Roasted Potatoes 3
This is Dad in front of the Stillman farm in Littleton, Maine. Nothing but farm animals and Potatoes as far as the eye could see. The Canadian border is just a hundred yards to the right in this picture.
This is a bit more in the Italian vein than others I have posted.
I cut potatoes in 1 to 2 inch cubes. These may be peeled or unpeeled. I will sometimes add chunks of carrot, onions or peppers as well. Carrots tend to whither rather than crisp, but that is good too.
Place in a large bowl or plastic bag.
Douse the vegetables with a generous amount of olive oil. Add whole peeled garlic cloves, salt and pepper(Seasoned salt works well also) Cayenne or paprika, rosemary or other herbs that strike your fancy, depending upon the meat to be served.
Turn everything to coat.
I line a cookie sheet or baking dish with foil and put the veggies in a single layer.
Place in a 350 degree oven and bake till all are beginning to brown. I turn them and add oil or butter if necessary.
Return them to the oven till all are tender and browned at least along all the edges.
These are also good with sweet potato though like the carrots, they will not crisp as much.