Looking for an easy and delicious side dish? Try our Roast Potatoes with Salt recipe! Made with just a few simple ingredients like potatoes, olive oil, and fresh rosemary, these crispy and flavorful potatoes are perfect for any meal. Whether you’re serving them alongside grilled chicken, steak, or fish, they’re sure to be a hit with the whole family. Plus, they’re gluten-free and vegetarian-friendly!
Ingredients:
- 2 pounds potatoes (such as Russet or Yukon Gold), washed and cut into chunks
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- A few sprigs of fresh rosemary
Preparation:
- Preheat your oven: Start by preheating your oven to 425°F (220°C). This ensures that your potatoes will roast evenly and develop a crispy exterior.
- Boil the potatoes: Place the potato chunks in a large pot of salted water and bring to a boil. Let them cook for about 5 minutes until they are slightly tender but still firm. Drain the potatoes well and pat them dry with a paper towel.
- Prepare the baking sheet: Line a baking sheet with parchment paper or aluminum foil to prevent the potatoes from sticking. This also makes for easy cleanup later on.
- Coat the potatoes: Place the drained potatoes on the prepared baking sheet. Drizzle them with olive oil, ensuring that each piece is coated evenly. Season with salt and black pepper to taste.
- Add the rosemary: Remove the leaves from the rosemary sprigs and scatter them over the potatoes. The aromatic flavor of fresh rosemary will infuse the potatoes as they roast, adding depth to the dish.
- Toss and spread: Gently toss the potatoes to ensure they are well coated with the oil, salt, pepper, and rosemary. Spread them out in a single layer on the baking sheet, making sure they are not overcrowded. This allows the potatoes to roast evenly and develop a crispy texture.
- Roast to perfection: Place the baking sheet in the preheated oven and roast the potatoes for about 30-35 minutes, or until they are golden brown and crispy on the outside, and soft on the inside. Remember to flip the potatoes halfway through cooking for even browning.
- Serve and enjoy: Once cooked, remove the roasted potatoes from the oven and let them cool for a few minutes before serving. Serve them as a side dish alongside your favorite main course, and watch as everyone reaches for seconds!
Conclusion:
In conclusion, Roast Potatoes with Salt is a simple and versatile side dish that pairs perfectly with any meal. Whether you’re serving it alongside grilled chicken, roasted vegetables, or a juicy steak, these crispy and flavorful potatoes are sure to be a hit. Plus, with minimal prep time and basic ingredients, it’s a hassle-free addition to your dinner table. So, why wait? Give this recipe a try and elevate your next meal to new heights of deliciousness!
FAQs:
- Can I use other herbs besides rosemary?
- Absolutely! Feel free to experiment with different herbs such as thyme, oregano, or parsley to customize the flavor to your liking.
- Can I leave the skin on the potatoes?
- Yes, you can leave the skin on for added texture and nutrients. Just make sure to wash the potatoes thoroughly before cutting them into chunks.
- Can I prepare the potatoes ahead of time?
- While it’s best to roast the potatoes just before serving for optimal crispiness, you can parboil them ahead of time and store them in the refrigerator until ready to roast.
- What should I serve with roast potatoes?
- Roast potatoes pair well with a variety of main dishes, including roasted meats, grilled fish, or vegetarian entrees. They also make a delicious addition to brunch menus alongside eggs and bacon.
- Can I reheat leftover roast potatoes?
- Yes, you can reheat leftover roast potatoes in the oven or microwave until warmed through. For best results, spread them out on a baking sheet and bake at 350°F (175°C) until heated to your liking.
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