Roasting potatoes or any other vegetable is super easy, and the roasting brings out the natural sugars, taking them up a notch or two in flavor intensity. The only trick is figuring out how much time each veggie needs in the oven. As a rule, most need about 30 minutes in a 375 degree oven, but the more delicate vegetables like asparagus or green beans only need about 15-20 minutes. Julienned carrots and parsnips need about 20-25. This is the kind of thing you can throw in the oven for that quick meal on a weeknight, or add to a barbecue to round out the menu.
Roasted potatoes are a great substitute for fries or potato chips, and are so much better for you than either of those options. You can use just about any seasoning you want on them. I try to use something salty, an herb, and something savory. I don’t measure the seasonings—just sprinkle them on top until there’s a generous coating. Here’s one of my favorite mixes for potatoes.
On another note, I’ve had requests for an “ease” rating on my postings. I joked with some friends that I should have a Judy, Susan, or Cheryl gauge, named for me and my two sisters. Judy hates to cook and only does the easiest of recipes, Susan kinda likes to cook, and will do more moderate recipes. I’m game to try anything, and love a more challenging recipe (yes, even those with yeast!) I mentioned this to Judy, as there was potential insult in the idea, but she loved it. She says we all take ourselves too seriously, and need to lighten up. She’s happy to lend her name to the cause.
Using the above rating, this is a “Judy” recipe—so easy, even Judy could make it!
Serves 2-4
3-4 red potatoes
1-2 tablespoons of olive oil
Garlic salt
Dill weed
Smoked Spanish paprika*
Preheat oven to 375 ° Fahrenheit. Scrub potatoes, but don’t peel. Remove eyes. Chop potatoes into 1 inch pieces and put into medium bowl. Drizzle with olive oil. Sprinkle with seasonings. Toss potatoes in oil and seasonings to distribute evenly. Add more seasonings if necessary. Prep baking sheet by rubbing with olive oil, and spoon potatoes onto baking sheet. Bake in preheated oven for 30 minutes, or until edges of potatoes are golden brown and can be easily pierced with a fork. Serve.
*NOTE: You can use regular paprika, but there is something awesome in the smokiness of the smoked Spanish paprika. I get it at Penzy’s on Grand Avenue in St. Paul, MN, but you can order it online, too. Get a bottle and a bag, then you can refill your bottle from the less-expensive bag, as you discover all the ways you can add this earthy spice to your dishes! (Sprinkle on grilled meats, add to casseroles…you name it.)