Tuesday, March 16, 2010

Oven Roasted Potatoes

It's hard to go wrong with potatoes. Baked, roasted, mashed, or fried, skin on or without, potatoes are an all time winner. Having had a few recent fiascoes in the kitchen, I decided to play it safe. Potatoes it will be, I said to myself. And off I went with the baby red potatoes that I had sitting on the counter, waiting to be devoured.
The ubiquitous Oven Roasted Potatoes Drizzled with Olive oil and Sprinkled with Herbs recipe, I knew, was one formula that equaled Sure Shot Success.

Not only are Oven Roasted Potatoes easy to make; they are versatile enough to be served in many forms - a delicious side to any meat or pasta, a snack with Chai, finger food, or just by it's own to nibble away when there is nothing better to do :)

Loaded with zesty herbs and roasted to perfection, the delightful crispy golden outside and soft, spicy inside wreaked a havoc of flavor in the taste department and was fulfilling and satisfying to the appetite. Try it for yourself!

No preparation needed. Serves 2.


1. Baby red potatoes, washed
2. Salt
3. Red chili flakes
4. Freshly ground black pepper
5. Basil
7. Oregano
8. Olive oil

1. Cut potatoes into wedges and place on an aluminum sheet. Leave the skin on.
2. Drizzle olive oil on the potatoes.
3. Sprinkle basil, oregano, red chili flakes, salt, black pepper.
4. Toss to perfection.
5. Bake for 30 minutes at 400 degrees in an oven.

Potatoes are ready to eat. Serve as a side or as finger food or another item at a BBQ party!


chef and her kitchen said...

I love 2 eat potatoes this way.....looks yumm n gr8

Lisa said...

Mmm roast potatoes! I put some into the bottom of a roast chicken pan with some salt and pepper and they absorbed all the yummy chicken flavour from the juices. Next time I'm going to throw in eggplant, zucchini, and carrot slices too.

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