Sunday, November 6, 2011

Oven Roasted Potatoes

I love oven roasted potatoes. They are so much healthier than fries. I usually make them along with sandwiches. There are many different ways of roasting potatoes using different spices and herbs. Roasting any vegetable brings out the natural sweetness and flavor of that vegetable.  Potatoes come in different shapes, sizes and colors. Potatoes that I have used today are Russet Potatoes, which are more suitable for roasting mainly because of it's size and consistency. They don't fall apart when roasted in the oven. And also I have not peeled the potatoes as the skin adds nice texture after roasting them.

5 large russet potatoes(washed, unpeeled and cut into 1 inch thick wedges)
1/4 tsp crushed red pepper flakes
1/4 tsp oregano
1/4 tsp thyme
1 1/2 tbsp extra virgin olive oil
Salt and pepper as per taste

Make a marinade by using all the ingredients except potatoes in a mixing bowl and then add potato wedges. Make sure all the wedges are coated with marinade. Keep aside potatoes for 10 minutes. Preheat the oven to 420 F. Arrange potatoes on a oven safe baking tray.

 Roast them in the oven for 20-30 minutes or until nice and brown, turning potatoes half way through roasting.
Roasted potatoes are ready to eat!!!

Quick Tips-: Make sure you clean potatoes thoroughly as we are not peeling the skin. Also cut potatoes into same size so that they cook evenly. 

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