Oven Roasted Potatoes

Oven Roasted Potatoes
Ingredients

•     1/8 cup olive oil
•     1 tablespoon minced garlic
•     1/2 teaspoon dried basil
•     1/2 teaspoon dried marjoram
•     1/2 teaspoon dried dill weed
•     1/2 teaspoon dried thyme
•     1/2 teaspoon dried oregano
•     1/2 teaspoon dried parsley
•     1/2 teaspoon crushed red pepper flakes
•     1/2 teaspoon salt
•     4 large potatoes, peeled and cubed

Instruction

    Preheat oven to 475 degrees F (245 degrees C).
    In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
    Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Garlic and Herb Potato Wedges

Garlic and Herb Potato Wedges

Ingredients:

•     4 medium russet potatoes, scrubbed and rinsed
•     3 tablespoons olive oil
•     4 cloves garlic, minced and mashed against the cutting board with the flat of a knife
•     1/2 teaspoon dried rosemary, crushed fine
•     1/2 teaspoon dried oregano
•     1/2 teaspoon dried thyme
•     1/2 teaspoon paprika
•     1/2 teaspoon freshly ground black pepper
•     1 teaspoon salt

Instruction
Preheat oven to 425 degrees F.

Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. Add the potato wedges to a large mixing bowl with the rest of the ingredients. Toss meticulously to coat the potatoes evenly.

Line a sheet pan with foil. Place the potato wedges, skin side down, on the foil. Be sure to space evenly, so they cook uniformly. Bake for 35 minutes, or until well browned, crusty edged, and tender. Serve immediately, sprinkled with more salt if desired.

Ultimate roast potatoes

Ultimate roast potatoes

Ingredients

•     1kg Maris Piper potato
•     100g duck or goose fat fat (for a luxurious taste), or 100ml/3½fl oz olive oil
•     2 tsp flour
•     Maldon salt, to serve

Method

    Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Drop the potatoes into a large pan and pour in enough water to barely cover them.
Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
    Drain the potatoes in a colander. Now it’s time to rough them up a bit – shake the colander back and forth a few times to fluff up the outsides. Sprinkle with the flour, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.
    Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want. Scatter with salt and serve straight away.