|Open roasted red potatoes, tossed with olive oil and herbs and finished with melted butter and fresh parsley.|
Open Roasted Red Potatoes with HerbsThis is one of my most favorite ways to eat potatoes - simple, with just a sprinkle of kosher salt, a few turns of the pepper grinder, some herbs, a little garlic powder and some Cajun seasoning, drizzled with pure extra virgin olive oil and roasted in the oven, tossed with a little melted butter and some fresh parsley - so good y'all! Toss in a packet of dry onion soup mix - remember that? When you're grilling, try these on a skewer with wedges of Vidalia onion. Classic and comforting.
Recipe: Open Roasted Red Potatoes with Herbs©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 45 min | Yield: About 4 to 6 servings
- 3 pounds red potatoes, unpeeled, rinsed and scrubbed
- 1/3 cup olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon garlic powder, or to taste
- 1/4 teaspoon Cajun seasoning, or to taste
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tablespoon melted butter
- 2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F. Cut unpeeled potatoes into chunks and place into a bowl. Drizzle with olive oil and toss. Sprinkle with seasonings and dried herbs, toss well and pour into a baking pan. Roast uncovered at 350 degrees for about 45 minutes, or until fork tender, tossing a few times. Remove from pan, transfer to serving platter, toss with melted butter and fresh parsley. May also substitute other potatoes, cut into bite sized pieces.
Onion Soup Potatoes: These have been around forever but they are worth mentioning! Drizzle potatoes with olive oil and toss. Omit salt, using other seasonings as desired, and sprinkle potatoes with an envelope of dry onion soup mix. Toss well and bake as above.
For the Grill: Use smaller red potatoes and pre-cook by boiling whole in salted water for about 5 minutes. Drain and let cool for about 10 minutes. Skewer whole potatoes, alternating with wedges of sweet, yellow or red onion and brush with olive oil. Sprinkle with salt and pepper and grill over direct heat, turning once, for about 3 minutes per side. Remove and sprinkle with rosemary.
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©Deep South Dish
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