Potatoes can be considered as a staple food of people around the world. They can be eaten simply in fried or baked form, or can be cooked in a variety of dishes like soups, salads, etc. Roasted potatoes go very well with all kinds of sauces and can also be served as a side dish. Moreover, they can be cooked in no time in just a few simple steps.
- 4 large potatoes, peeled and cubed
- ⅛ cup olive oil
- ½ teaspoon red pepper flakes, crushed
- ½ teaspoon dried marjoram
- ½ teaspoon dried oregano
- 2 teaspoons garlic, minced
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried dill weed
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
In a medium-sized bowl, mix the olive oil with red pepper flakes, salt, dill weed, garlic, parsley, marjoram, oregano, and thyme. Pour this mixture over the potatoes in another bowl. Toss gently until they are thoroughly coated. Spread out the potato cubes in a baking pan. Roast them in a 475 °F preheated oven for 20-30 minutes. Toss them, occasionally, to ensure even browning.
Onion Potato Roast
- 1 large sweet onion, coarsely chopped
- 3 pounds red potatoes (with skin), cut into cubes
- ¾ teaspoon black pepper
- ⅓ cup mixed fresh herbs (same as the above recipe)
- 2 tablespoons butter, melted
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- ¾ teaspoon salt
- Rosemary sprig for garnishing
Mix the oil with the garlic, pepper, salt, and butter, in a small pan. Place the potatoes and onions in a baking pan, and pour the mixture over this. Toss them with a wooden spatula so that they are fully coated. Place the pan in a 450 °F preheated oven for 30 minutes. Take it out and toss the potatoes, briefly; roast for 10 more minutes. Add the herbs to the baking pan, mix well, and roast for another 5 minutes.
Crispy Roasted Potatoes
- 8 large potatoes
- 1½ tablespoons lemon juice
- 4 oz. olive oil
- 3 teaspoons oregano
- 4 garlic cloves, minced
- 8 oz. water
- Sea salt and fresh ground black pepper, to taste
In a small bowl, combine the 4 ounces of water, olive oil, oregano, minced garlic, and lemon juice. Add this mixture to the potatoes placed in a large baking pan. Mix them, properly, so that they are evenly coated. Place the pan in a 440 °F preheated oven for 40 minutes. Toss the potatoes for even browning. Season them with the salt and pepper, and oregano; cook for another 40 minutes. If the baking pan is very dry, add another 4 ounces of water to it.