One of our favorite cooked food dishes is this roasted potato recipe. Roasted potatoes are quick, simple and delicious. You can easily vary the recipe by substituting different types of potatoes. We recently roasted blue potatoes which was really fun and delicious. Unfortunately, they are a bit more expensive than the more common white varieties. Our favorite potato to roast is Yukon Gold for their sweet and buttery flavor and smooth texture when roasted. The Yukon Gold’s do nicely cut into steak fries.
Another way you can vary this roasted potato recipe is by using different cuts. Of course the smaller the cut the faster they are to cook. Sometimes we use the mandolin julienne blade and slice large baking potatoes into shoe string size French fries. Other times we take whole potatoes and slice into large steak fries. Alan’s favorite roasting potato, however, is the small creamer variety (red or white) which we purchase at the flea market.
The cut or size of your potato will determine the cooking time. Shoe strings cook in about 10-12 minutes. Steak fries cook in about 15–18 minutes and creamers cook in approximately 20 minutes.
Roasted Potato Recipe (using creamers) – preheat oven to 450 degrees Fahrenheit
Serves 4-6
1 – 1 ½ dozen small creamers scrubbed clean
¼ cup Safflower oil (we use safflower oil because
½ teaspoon sea salt
3 cloves garlic minced
1 teaspoon crushed rosemary (optional)
Prick creamers all over lightly with a fork. If some are larger than others, cut to achieve a uniform size. Place in a gallon size freezer bag. Pour the remaining ingredients into the bag; seal bag and using your hands work the ingredients all around the potatoes until they are completely and thoroughly coated.
Pour potatoes onto a large baking sheet (we use an air bake pizza pan with the holes in it) and place in oven. Roast for approximately 15-20 minutes. When the fork slides gently into potatoes with little effort your roasted potato recipe is done.
We hope you enjoy this tasty recipe!
