I've been trying to work through my bag of potatoes when I came upon Roasted Potatoes with Sea Salt and Thyme from TasteFood and Crash Hot Potatoes from Pioneer Woman (both previously featured on Five Friday Finds - here and here). Originally I planned on making both, but after comparing my modified versions, they seemed too similar, so I decided to just make one batch and flavor it all with rosemary. (I would have used thyme or another seasoning, but I forgot I had thyme, and I picked too much rosemary for a half batch.) I then added some garlic to half the batch to more closely simulate the TasteFoods version. Aside from the thyme, I didn't see too many significant differences between the two recipes. I started by boiling some Russet potatoes. Smaller potatoes would probably be easier, and they'd definitely look better, but you gotta use what ya got, and I had Russets. After boiling the potatoes, I tore them in half, wild animal style, but you could certainly cut them in half like a civilized human. Then I stood each potato half in a baking sheet I had sprayed some oil on (thanks to my handy Misto) and squished it down like a Thwomp. Then another quick spray with the Misto followed by seasonings. Or maybe the seasonings go first. I forget, but either order should work, as long as you don't forget the seasonings - that's important. Don't forget!
Roasted Potatoes with Rosemary by
(printable version)
Easy roasted potatoes, crispy on the outside, and fluffy on the inside.
Prep time:
10 minutes
Cook time:
45 minutes
Total time:
55 minutes
Yield:
10 servings
Materials:
- 10 potatoes, boiled and halved
1 tablespoon
garlic salt
1 sprig
rosemary
Methods:
Squish potato halves once each on a baking tray.
Season with garlic salt and rosemary.
Bake at 375-400F until potatoes ready.
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