Friday, August 29, 2014

Roasted potatoes with onion and rosemary

I am declaring this potato weekend, mostly because I've been making many potato dishes lately, but haven't been blogging them. So let's mark the end of summer with potatoes.

Here's an easy way to roast potatoes. Set your oven for 350-425 degrees. I usually will set it to whatever temperature is needed for other things going in the oven.

Wash and cube your potatoes. I used yukon gold this time.
Slice an onion. Chop some rosemary.
Put the potatoes, onions and rosemary in a baking pan. (In the background, you can see the zucchini sitting in salt for a zucchini frittata.)
Drizzle with olive oil, then add salt and pepper. Stir. Put in the oven.
Set a timer for 20 minutes. Take them out and stir.
And then for another 20 minutes.
Continue until they reach your desired level of doneness and browning. It usually takes an hour or so. After the first two 20 minute checks, I start to check every 10 minutes, then drop to every 5 minutes at the very end.

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