kitchen

kitchen

Sunday, March 13, 2011

In which I make our favorite Butter-Roasted Potatoes!

Today I am adding a new feature to my little recipe blog.  I've decided that I will, from time to time, publish a post that I will call an "In which I..." post (as opposed to an "In the mood for...." post).  In these posts, I will highlight a recipe or a method with detailed instructions and photos.  Mostly this will just be a fun way for me to continue to cook and learn photography at the same time...but it also occurs to me that it might help my kids, grown and almost grown, in their kitchen adventures. So, I'm starting off with something that they love.  It's very easy but it feels pretty special when you get it right...crispy, buttery, roasted potatoes. 


In the photos below, I am making butter roasted potatoes to serve 6-8 people.  

3 1/2 pounds red potatoes
5 tablespoons melted butter
salt 
coarse ground black pepper

12x17 inch heavy rimmed baking sheet or roasting pan
Preheat oven to 450 degrees.



To peel or not to peel?  That's easy.  If your potatoes look like this



Don't Peel!





On the other hand, if your potatoes look like this...


Peel!



Cut potatoes into 1 1/2 inch pieces.




Put potatoes in a large pot, cover with cold water and bring to a boil over high heat.  Let boil one minute then...


Use a slotted spoon to transfer potatoes to a rimmed baking sheet.  Drizzle with melted butter and season with salt and pepper.  Toss to make sure potatoes are evenly coated then arrange them in a single layer with the largest flat side down.  (if the potatoes are unpeeled, make sure that they are arranged cut side down.)





Potatoes should be no closer together than this in order to roast properly.






Let potatoes roast undisturbed for 40 minutes or until dark golden brown on the bottom.  (If you try to  toss them around before this bottom crust is formed, they will stick to the pan) Remove from the oven and let sit for 2 minutes then toss them around with a spatula.  At this point, you can either taste for seasonings and serve right away or put them back in the oven for a few minutes.  In any case, they are at their best piping hot out of the oven.

Variations:   Before roasting....season with fresh rosemary and or garlic
                    After roasting....toss with fresh either fresh parsley, chives, or slivered basil
                                             toss with freshly grated Parmesan cheese 






8 comments:

  1. Mmm... I love crispy potatoes! These sound excellent and I love their simplicity!

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  2. I came over Foodgawker, it looks so perfect that I had to find out the recipe :)

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  3. This is going to be a really great snack... I'm imagining the smell already!

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  4. nom nom nom get in my belly please!

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  5. These were so good that I had to post and link back to you! And I put a little twist on them! Thanks!

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  6. Quick question, I have never par-boiled potatoes before roasting (never occurred to me!). Do you know why it's done and the effect it has on the dish? I will make these tonight and thanks, they look delish!

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  7. While I have roasted potatoes many different ways...in olive oil, in butter, in chicken broth even...I always come back to this simple method because it is so dependable. I feel that the parboiling creates a fluffier interior and and the butter guarantees a crispy and tasty shell. Just had some amazing tiny little potato cubes in London and can't wait to try and recreate them.

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  8. Just made it. Thanks it was GREAT !

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