Master Recipe
Roasted Potatoes
serves 4
NOTE: To roast more than 2 pounds of potatoes at once, use a
second pan rather than crowding the first. If your potatoes are as
small as new potatoes, cut them in halves instead of wedges and
turn them cut-side up during the final 10 minutes of
roasting.
2 pounds Red Bliss or other low-starch potatoes, scrubbed, dried, halved, and cut into 3/4-inch wedges
3 tablespoons extra-virgin olive oil
Salt and ground black pepper
INSTRUCTIONS:
1. Adjust oven rack to middle position and heat oven to 425 degrees. Toss potatoes and oil in medium bowl to coat; season generously with salt and pepper to taste and toss again to blend.
2. Place potatoes flesh-side down in a single layer on shallow roasting pan; cover tightly with aluminum foil and cook for 20 minutes. Remove foil; roast until side of potato touching pan is crusty golden brown, about 15 minutes more.
3. Remove pan from oven and carefully turn potatoes over using metal spatula (see figure 4). Return pan to oven and roast until side of potato now touching pan is crusty golden brown and skins have raisinlike wrinkles, 5 to 10 minutes more. Remove from oven, transfer potatoes to serving dish (again, using metal spatula and extra care not to rip crusts), and serve immediately.
VARIATIONS:
Roasted Potatoes with Garlic and Rosemary
While potatoes are roasting, mince 2 medium garlic cloves; sprinkle with 1/8 teaspoon salt and mash with flat side of chef's knife blade until paste forms. Transfer garlic paste to large bowl; set aside. In last 3 minutes of roasting time, sprinkle 2 tablespoons chopped fresh rosemary evenly over potatoes. Immediately transfer potatoes to bowl with garlic, toss, and serve.
Roasted Potatoes with Garlic, Feta, Olives, and Oregano
While potatoes are roasting, mince 2 medium garlic cloves; sprinkle with 1/8 teaspoon salt and mash with flat side of chef's knife blade until paste forms. Transfer garlic paste to large bowl; add 1/2 cup crumbled feta cheese, 12 pitted and chopped kalamata olives, and 1 tablespoon lemon juice; set aside. In last 3 minutes of roasting time, sprinkle 2 tablespoons chopped fresh oregano evenly over potatoes. Immediately transfer potatoes to bowl with garlic mixture, toss, and serve.
Roasted Potatoes with Spicy Caramelized Onions
While potatoes are roasting, heat medium skillet over medium-high heat. Add 2 tablespoons olive oil and 1 medium onion, halved and sliced thin, and salt and ground black pepper to taste. Reduce heat to medium and cook, stirring occasionally, until onions are caramelized and deep golden brown, about 15 minutes. Stir in 1/4 teaspoon cayenne pepper and 1 teaspoon ground cumin; cook until fragrant, about 1 minute longer. Transfer to large bowl; add 11/2 teaspoons lime juice, 2 tablespoons chopped fresh parsley, and roasted potatoes. Toss and serve.