This roast potato recipe is probably the easiest recipe I’ve done yet on my blog. I was inspired by my step-mother, who made these during our trip to the States. She also wanted to make the dish with sweet potatoes, but my kids are not that open-minded.
I like red-jacket potatoes because the flesh is yellow and firm, rather than white and mealy. The taste is slightly sweet. I cut up 2 lbs worth for 6 people. (Well … 5 people with leftovers). I also pre-heated the oven to 220° C (425°F)
Cut the potatoes in cubes. You don’t even need to peel them.
Put them in a 13×9 pan. If you have cooking spray, you can use it on the pan and use less olive oil on top. We can’t buy cooking spray here. I seasoned the potatoes with a teaspoon of garlic salt, a teaspoon of Herbes de Provence, and a teaspoon of salt. I also had some fresh parsley so I chopped a small bunch and it added flavour and color.
I put a tablespoon of olive oil on top and mixed everything thoroughly.
I put it in the oven for 15 minutes, then took it out and turned the potatoes carefully so they would not stick to the sides of the pan and so they wouldn’t break and turn mushy. I also turned the pan so it would heat evenly. Do this two more times for a total cooking time of 45 minutes, giving a stir every 15.
See? Easy Peasy and better than buying store-bought french fries. That’s it for my post today. I’ll write something more personal later this week. (Probably. If only life would slow down for a minute).
PS Sorry guys but I’m having a lot of problems with WP these last two days and I can’t include a recipe box to print out. This one should be easy to remember, though.