Roasted Redskin Potatoes
It’s hard for me to believe that I have not posted this recipe before. This is one of our favorite side dishes, although I don’t make it all that often.
Full of flavor and slightly crispy, this recipe resembles steak fries, but is made in the oven using olive oil and garlic. You can let these potatoes cook while you do the other dinner preparations. Or, if those preparations are already done, read a book, watch a little TV, smooch the spouse, or whatever floats your boat.
Roasted Redskin Potatoes
serves 4-6
5 medium sized redskin potatoes
3-4 T. olive oil
2 t. minced garlic
1 t. black pepper
1 t. salt
1/2 t. rosemary
grated Parmesan cheese, optional
Scrub the potatoes but leave the skins on. Cut into wedges, as if for steak fries. By the way, a redskin potato has a more smooth, creamy texture than most white potatoes, which tend to be either fluffy or mealy. My brother used to argue and argue about which potatoes were better, until my mother eventually had to hide the peelings from him. She claimed there was no difference. Sorry, Mom, they are different. For this purpose, you want the red ones.
So… back to the spuds, after cutting into wedges, place them in a shallow baking dish. I prefer my baking stone — a shallow roaster which looks like a pizza stone with sides. A glass baking dish will do, but the stone keeps them from burning if you forget to take them out, plus it allows them to crisp up a bit.
Sprinkle the salt, pepper, and rosemary on the redskins. In a small bowl or coffee mug, combine the oil and garlic. Warm this up in the microwave, allowing the garlic flavor to really soak into the oil. Then drizzle over the potatoes and toss to coat, using a little more or less olive oil as needed.
After that, simply roast the potatoes for 20-25 minutes at 425. They will be sizzling hot and you will have some crispy ones and some softer ones.
I served this with roast beef last night, but it goes with a myriad of dishes, all types of meats and green vegetables.
October 26th, 2007