The flavor of fall is easy to achieve, with photo illustrated directions from Bruce Tretter.
Fall: my favorite season! Trees turning magical colors. Cool, crisp air (when it’s not raining like a mutha’) that I suck down like jet fuel when I’m out on the bike—or doing anything outside as much as possible. And then there are the equally great warm, earthy and satisfying flavors to enjoy inside. These oven roasted potatoes fit the bill perfectly—and they’re easy. All they require is a quick clean, cut, season, roast—and have at ‘em.
Just one quick word before getting started: I recommend not peeling the skins from the potatoes. Not only is peeling an extra step, but more importantly, removing the skin significantly decreases the nutrient and fiber content found both in the potato skin and right below the skin.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
(for 6-8 as side dish)
6 Yukon Gold or 4 Russet (Idaho) Potatoes (Yukon Gold Potatoes are pictured below)
Olive or Vegetable Oil
Ground Black Pepper
1. Place an oven rack a third to half way up from the oven bottom, and preheat the oven to 450 degrees (230 degrees Celsius).
2. While the oven warms, prepare the potatoes. Start by rinsing and scrubbing the potatoes clean either with an abrasive sponge, as shown below, or with your hands or a vegetable brush.
Cut the potatoes in half lengthwise.
Cut each potato half into lengthwise strips about 3/4 inch (20 mm) wide.
Then cut the potato strips in cross section into pieces also 3/4 inch (20 mm) wide.
Put the cut potatoes in a big bowl, and pour on a shot of olive or vegetable oil (start off with light pour of oil—you just want enough oil to coat the potatoes lightly).
Sprinkle on a dusting of garlic salt, paprika and …
… ground black pepper, and mix the potatoes either with your hands or a spoon until they are evenly coated with all the added ingredients.
3. Pour the potatoes onto a baking pan, and spread them evenly so that the potato pieces do not overlap.
4. When the oven reaches 450 degrees (230C), put the potatoes in the oven, and set a timer for 25 minutes.
5. When the timer sounds, check the roasted potatoes for doneness by driving the tip of a sharp knife into the middle of one of the largest potato pieces on the baking pan. The potato piece should be soft throughout. If your potatoes are not soft throughout, keep roasting and checking for doneness at 5 minute intervals until they’re cooked through.
6. When the roasted potatoes are cooked through, remove the baking pan from the oven with potholders or folded dish towels, and…
…serve freshly roasted potatoes warm.
Images courtesy of Bruce Tretter