Thursday, 18 July 2013

Herb Roasted Taters

Sometimes you are torn between wanting a nice french fry and being a bit more fancy. Step up the Herb Roasted Taters! Home made, with olive oil and fresh herbs, slow roasted in the oven to give  a crisp outer shell and soft inner potato goodness. I serve this one to my friends probably 3 times a month and it is always a favorite. So start slicing some potatoes and get ready to show off your culinary skills to your friends.

Herb Roasted Potatoes

Ingredients: (for 4 servings)

About 6 russet or red skinned potatoes, scrubbed clean
Water bath with 1 tablespoon salt and 1 tablespoon sugar
2-3 Tablespoons olive oil
1 Tablespoon fresh minced basil
1 Tablespoon fresh minced parsley
1/2 Teaspoon dried marjoram
1/2 Teaspoon ground coriander seed
1/2 Teaspoon salt
1/2 Teaspoon pepper
1/2 Teaspoon garlic powder
1/2 Teaspoon onion powder


Preheat oven to 375°F, and use cooking spray to grease a large baking sheet, or cover with parchment paper.

Slice the potatoes into either french fry or tater shapes and transfer the cut pieces into the water bath to soak for at least 10 minutes.

After 10 minutes drain and dry the cut potatoes and transfer to large dry bowl.

Add the olive oil, basil, parsley, marjoram, coriander seed, salt, pepper, garlic and onion to the cut potatoes. Next use your hands to turn the potato pieces to coat them with the olive oil and seasonings. Once the potatoes are coated turn them out onto the prepared baking sheet and shake to evenly distribute.

Place in preheated oven and bake for about 20 minutes. Remove pan from oven, turn the potatoes, and return to oven for about another 20 minutes. Keeping a close eye on the potatoes so they so not over cook. Once they are getting a nice crisp shell and a bit of brown coloring they are ready to eat.

You can also substitute other herbs into the recipe, for example switching out the basil for rosemary, thyme, oregano, or another herbs of your choice.


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