Best! Roasted Potatoes

This recipe comes to us from Ina Garten, the barefoot contessa herself, so you know it has to be good.

It is also wicked simple.

•Small potatoes – I used one 24 ounce bag of red, but yellow would work as well
•Olive oil – I used garlic infused, but plain works a treat
•Steak seasoning

Heat your oven to 425º and cover the potatoes in a large panwith about one inch of water, add one tablespoon of salt and bring to a boil for ten minutes.

Note: the potatoes will not be done.

Drain the potatoes, return to the pot and give it a good shaking, bouncing the spuds off the sides of the pan and smashing ’em a little bit.

Transfer the potatoes to a baking pan and give ’em a little bit more of a smashing.

Drizzle with the olive oil and steaks seasoning, toss to coat more or less evenly, then bake for 45 minutes.’The slightly smashed skins give you crispity tender, totally tasty potatoes.

Perfect for a feast day, yes?



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