- spray oil/butter, olive oil or melted butter
- spices of choice
- works best with: red/new potatoes or small yellow or white potatoes
2. Wash the potatoes with a brush or the scrubbing side of a sponge, being careful not to scrape away the skin. Then, use a teaspoon to dig out any big eyes or knots.
3. Chop the potatoes in halves and then quarters (or any other preferred "shape")
4. Lightly coat with butter or oil and place skin-side down on a baking sheet. I prefer to lay out the potatoes on a baking sheet and simply spray them with vegetable/olive oil spray. Alternatively, you can lightly rub them or mix them in a bowl with oil or melted butter.
5. Sprinkle with seasonings.
6. Bake for 30-45 minutes or until the edges begin to puff up and turn brown at the corners.
Roasted potatoes are a truly excellent opportunity to experiment with flavors and combinations. Those pictured were a happily successful attempt with coriander, garlic, a dash of cajun spice and some left-over instant cheese sauce powder. The cheese powder made an delicious crispy coating, and I only wish that I had used more! Here are some more traditional seasoning mixes:
- parsley, garlic powder, onion powder and salt
- lemon juice, garlic, dill weed, black pepper
- garlic powder, onion powder and italian seasonings (rosemary, basil, oregano)
- oregano, mint, garlic, salt and a dash of lemon juice
- chili powder or red pepper flakes, garlic, onion powder and salt
- a package of instant soup powder such as french onion or cream of mushroom
- shredded cheddar cheese
- For my many oven-less friends, unfortunately, I've never tried these bad boys without an oven. However, I have a feeling that they would turn out pretty well pan-fried as well. They just might not be as crispy.