I don’t make potatoes too often but when I do, they’re either mashed or roasted. Mashed potatoes are yummy but often leave me feeling guilty with all of the butter and cream we usually add. If I roast the potatoes I usually just toss them with some olive oil, salt, pepper and maybe a little rosemary. Tonight I wanted to try to kick the flavor of our roasted potatoes up just a bit with this recipe I saw on The Pioneer Woman Cooks, courtesy of Kay. This recipe was well worth the extra effort (and realistically, it doesn’t take much work to pull together). These potatoes are perfectly seasoned and have so much flavor! I probably should have cooked them a bit longer to get a nice crispy exterior, but dinner was running late and we were hungry. Next time I make them (which will be soon!) I’ll either cut the potatoes smaller or plan ahead and start dinner earlier.
2 pounds russet potatoes
4 tablespoons olive oil
1/4 cup beef broth (chicken or vegetable broth works too)
1 tablespoon minced garlic
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon coarse mustard
1/4 teaspoon salt
fresh parsley (I used dried)
Preheat oven to 400 F.
Peel the potatoes and cut them into large chunks (or if you want to reduce the cooking time, cut them a bit smaller). Place the cut potatoes into a strainer and wash them thoroughly to remove surface starch.
In a large bowl, combine the olive oil, garlic, onion powder, basil, thyme, oregano, salt, pinch of black pepper and coarse mustard. Add the beef broth and whisk well.
Put the potatoes into a roasting pan or large baking dish. Pour the dressing over the potatoes and use your hands to toss them until they are well coated. Sprinkle some paprika powder through a small sieve over the potatoes. If desired, sprinkle coarse salt on top of the potatoes for extra crunch.
Bake the potatoes for 25 minutes. Remove the baking dish from the oven after 25 minutes, flip the potatoes over and place them back in the oven for an additional 20 to 25 minutes, or until they are golden brown and fork tender. Garnish the potatoes with fresh parsley before serving.