Oven Roasted Potatoes
Potatoes make a great low cost side dish but only if you know how to prepare them well! I came up with this recipe for oven roasted potatoes a couple years ago and it quickly became my favorite go-to potato recipe. Oven roasted potatoes are so versatile that they can be served up as a side dish for breakfast, brunch or dinner. They pair well with eggs or as a filling for breakfast burritos. I often make these herb roasted potatoes as a side dish when we’re having fish or venison steaks for dinner. The best part is they are quick and easy to make and they add some excitement to an otherwise bland vegetable!
Since we moved to our homestead two years ago, we discovered that one of the vegetables that grows quite well in our soil is potatoes. Last year we grew over 50lbs of potatoes and this year we grew well over 100lbs of potatoes. Our homegrown potatoes are stored in cool storage so they will feed us throughout the year. I’m so glad I have this yummy recipe for oven roasted potatoes since we surely eat a lot of them around here! I also try to grow and dry a variety of herbs each year so it is an added bonus when I can use homegrown herbs in this recipe.
Oven Roasted Potatoes Recipe
Ingredients:
4 medium potatoes
1/2 tsp salt
1 tsp dried thyme
1 tsp garlic powder
1 TBS olive oil
Directions:
1.Preheat oven to 415 degrees. Scrub the potatoes clean. Cut the potatoes into quarters long ways and then chop each quarter into small bite size pieces about 1/4″ thick.
2.Place the potato pieces in a bowl and fill the bowl with water. Soak the potatoes in water about 5 minutes. This helps remove some of the starch from the potatoes for a crispier potato.
3. Strain the water from the potatoes. Place a kitchen towel flat on the counter and place the strained potato pieces on top. Wrap the ends of the towel over the potatoes while still lying on the counter and gently rub and pat to dry them off. Dry out the bowl the potatoes were soaking in. It is important to have the potatoes and bowl dry so the olive oil will stick to them.
4.Place the potato pieces back in the dry bowl. Pour the olive oil over the potatoes. Sprinkle the salt, garlic powder and thyme on top. Toss until all the pieces are coated with olive oil and seasonings.
5. Spread the potato pieces on a greased cookie sheet (we use coconut oil to grease our baking sheet and never have any sticking). Bake at 415 degrees for 10-15 minutes or until they are lightly browned and just starting to get a little crispy. Remove from heat, serve and enjoy!
I’ve been interested in starting to use coconut oil and it’s great to hear that it will help foods like potatoes not stick to a baking sheet. There seem to be a lot of different kinds on the market, though… which would you recommend and for what purposes? (Sorry if this is a bit off-topic.)
That’s great you’re interested in starting to use coconut oil! We’ve been using it for a number of years and love it. I actually baked three loaves of bread today in glass loaf pans greased with coconut oil and all three loaves popped right out of the baking dishes thanks to the coconut oil! We always buy organic unrefined coconut oil and use it for baking, cooking, greasing pans, oiling cast iron and even use it in homemade body products like lip balm and lotion. This is the kind we’ve been using for a while http://amzn.to/1PN2LOo