Classic Roasted Potatoes
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This is more of a technique than a recipe, and it can easily be scaled up or down according to how many mouths you're feeding.
INGREDIENTS
2 pounds waxy potatoes, left whole if very small, halved or cut into chunks, if large
3 tablespoons olive oil or melted butter
1 tablespoon chopped fresh thyme or rosemary, optional
1 teaspoon coarse salt
Plenty of freshly ground black pepperHeat the oven to 375 degrees. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well.
Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50 to 60 minutes, depending on their size and variety. Serve hot.
Makes 4 to 6 servings
VARIATION: - (Herb-Roasted Potatoes) - Following the basic recipe above, use olive oil for the fat and toss the potatoes with 2 tablespoons of any combination of chopped fresh rosemary, thyme, savory, marjoram, and sage. Roast as directed. As soon as the potatoes are done, toss with 3 tablespoons of any combination of chopped fresh parsley, chives, or chervil and the juice of 1 lemon.