Last week I discovered a good roasted potato recipe, but modified it slightly to my liking. I have absolutely no shame about that either. Isn’t that what cooking is supposed to be all about? Being creative, catering to your own personal tastes? Experimenting? I think so…
None of us probably really need to know how to roast potatoes. It’s as simple as salt, pepper, some added fat, throw it all in a baking dish into the oven. Right? But it’s the many flavours in this recipe that jazz up a simple side dish and make your kitchen smell fantastic.
I’m a lover of rosemary, lemon, and briny capers. And potatoes… Seriously, I must eat potatoes at least three times a week. Carbs – love ’em! And this dish is easy to make – I can walk away from it and do other things throughout most of the cooking time. Like stare at the chicken eggs in the incubator. ( Anytime today there should be some chicks – fingers crossed…)
On that note, there’s nothing much going on right now here at the farm, other than wanting to get all the fruit trees sprayed and pruned, dealing with septic system issues, fretting about taxes, waiting for baby chicks to hatch, planning for the “new project” and getting it underway, and of course the seed starting and garden planting. So nothing much, really. ~A
Roasted Potatoes
Ingredients
- 1 tsp Sea Salt
- 1/2 tsp Fresh Ground Black Pepper
- 1 tsp Sweet Paprika
- 1 tsp Fresh Rosemary leaves - Chopped
- 4 Medium Baking Potatoes - cut into large chunks
- 4-6 Garlic Cloves, smashed and chopped fine
- 4 tbsp Virgin Olive Oil
- Juice of one (or two!) lemons
- 1 1/4 Cups Chicken Broth
- 1/2 Cup Parmesan Cheese
- 1 Cup Chopped Fresh Parsley
- 1-2 TBSP Drained Capers (Optional)
Instructions
- Preheat you oven to 400 degrees F.In a small bowl, mix together the first four ingredients. Set aside.Place your potatoes in a large lightly-oiled baking dish, then sprinkle with the spice mix. Toss potatoes together to coat with spices.In another bowl, whisk together your garlic, olive oil, lemon juice and broth. Pour it into the baking dish with potatoes.Cover the baking dish with foil and place in the 400 degree pre-heated oven for 40 minutes.Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through to your liking and have turned crispy on the outside.Remove potatoes from the oven and sprinkle with fresh parsley and capers (optional) before serving.
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