Potatoes were on sale .94 for 10lbs...say what?
I don't normally eat potatoes because I love them too much but honestly when they hopped in my cart and looked at me with those big brown eyes, how could I resist?
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Potatoes often get a bum rap, but this naked tuber provides a good source of vitamins and minerals, it's all the bad stuff we put on them. Deep frying them for chips or fries...well, that doesn't help their reputation either.
Before I tantalize your taste buds and feed your eyes let me show you the nutritional info in a naked baked spud.
If I'm roasting potatoes they have to be gold, yummy and crisp on the outside with a moist and fluffy middle. Here's what I do.
Now getting the perfect roasted potatoes aren't all about the ingredients but more about the cooking method and here's what I do.I wash my potatoes and then cut them in to chunks relatively close in size but I'm not obsessive about it, I like them rustic looking. I NEVER peel them, I like the skin and I believe they must contain some nutrients or so the experts say.
I drizzle them with olive oil.
Only enough olive oil to lightly coat them, add a little at a time if you're not sure.
add in your herbs
add your garlic
Mix until all the potatoes are covered with the mixture
I then pour them out on to a parchment lined cookie sheet. I prefer parchment, nothing ever sticks, it just does the job perfectly.
Now I cook them at 420 degrees for approximately 25 minutes, I turn the potaotoes over about half way. Keep an eye on them too, small chunks cook faster, larger slow...you get it right?
Come to momma! Aren't they beautiful?
I could frame this picture and it in on my bedside table
I'm shamelessly popping these in my mouth and little morsels of herbs are sticking to my keyboard. Must - stop - eating - ugh.
You can get the printable recipe below.