This weekend my family and I had lunch at our friends’ home. We were treated to a huge spread of food, including some oven roasted potatoes, something I haven’t made in a while. Their recipe for roasting potatoes (using garlic, rosemary, olive oil, salt, and pepper) was pretty much how I do it too, and the resulting aroma throughout the house was simply fantastic. I had forgotten how good they can be. We couldn’t stop eating them – even after dessert I sneaked one or two more pieces. Creamy on the inside, crisp and perfectly seasoned on the outside – they go wonderfully with so many dishes, from breakfast to dinner.
Yesterday, I thought I’d make a batch myself. I’m not a big fan of peeling potatoes, so if you aren’t either, just do what I do and use baby potatoes (also called “new potatoes”), leaving the skin on. You can roast them whole, but I like to quarter them since the cut sides get golden and crisped on the edges. Yum! Use the red or white/gold baby potatoes, or a mixture of the two. Trader Joe’s even has the single bags of red, white, and purple baby potatoes (It’s called “Potato Medley” and I always make a “red, white, and blue” potato salad with them for 4th of July potlucks and cookouts). Another option is to use Trader Joe’s Teeny Tiny Potatoes (are they baby Russets …?) and roast them whole. They’re adorable!
Click here for the complete recipe for Oven Roasted Potatoes. These potatoes are seasoned and flavored with salt, pepper, garlic, olive oil, and fresh rosemary. If you like a buttery flavor, use half olive oil and half butter. Another great variation would be to season the potatoes with Trader Joe’s 21 Seasoning Salute, one of my favorite blends at TJ’s (it’s also sodium-free, for those watching their sodium intake). Enjoy!