Roasted Potatoes

Barefoot Contessa, or as some of us know her as, Ina Garten is known for simple and casual entertaining. Recently watching her show, I realized she cooks a lot like me. Or shall I say I cook a lot like her (After all she is the famous one, not me). Anyway, she likes roasting. May it be asparagus, zucchini or potatoes, she is a fan and so am I! So here are her roasted potatoes with my own twist!

  • 2 pounds small red or white potatoes
  • 1/8 cup good olive oil (typical Barefoot Contessa, “good”).
  • 1  teaspoon salt (kosher if you are Ina, as for the rest of us whatever is in your shaker is fine. I used sea salt because I adore the stuff).
  • 1/2 teaspoon freshly ground black pepper (she says this because its coarser than normal black pepper, but either works)
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh parsley
  • 1  teaspoon onion powder (my addition & so yum!) My other suggestion is to shave some parm cheese over when serving, but I am trying to cut calories and since this is already a carby/starchy side, I restrained.

Preheat the oven to 400 degrees (this is important, I tried to cook with my dessert at 350 degrees and the potatoes didn’t cook as fast or get that crisped up edge so even if you have to take shifts with the oven make sure you do it at the 400 degrees, raw potatoes need a high temp). Cut the potatoes in half or quarters  (the smaller the pieces the quicker they cook) and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 min to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. (For a change I wasn’t lazy and actually did this, I like mine evenly cooked so I made sure to swing open the oven half way through & toss).

Remove the potatoes from the oven, toss with parsley & onion powder, and serve hot. This serves 4 people. The original recipe is actually for 8 people, but I cut it down to serve with the Fig, Mustard & Pear Champagne Glazed Chicken.

Happy Eating, XO.

One thought on “Roasted Potatoes

  1. Pingback: Fig, Mustard & Pear Champagne Glazed Chicken | Damn, I Can Make That!

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