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Recipe

Classic Roasted Potatoes

Martha Holmberg & Steve Hunter

Servings: four to six.

This is more of a technique than a recipe, and it can easily be scaled up or down according to how many mouths you’re feeding. And since roasted potatoes are a classic, they’re just as likely to find their way to the table on a busy weeknight as a festive holiday meal. See the Herb-Roasted version below to add even more flavor.

For more potato dishes perfect for any holiday meal, visit the Guide to Christmas Dinner, where you’ll find recipes like Crushed Potato and Watercress Cakes, Twice Baked Potatoes with Sour Cream, Rustic Mashed Potatoes, and Roasted Fingerling Potatoes, just to name a few. Looking for a holiday-worthy side besides potatoes? Browse our more than 100 side dish recipes ranging from easy classics to party showstopper.

Ingredients

  • 2 lb. waxy potatoes, left whole if very small, halved or cut into chunks if large
  • 3 Tbs. olive oil, melted butter, or duck fat
  • 1 Tbs. chopped fresh thyme or rosemary (optional)
  • 1 tsp. coarse salt
  • Plenty of freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 180
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 330
      Carbohydrates (g): 27
      Fiber (g): 2
      Protein (g): 3

Preparation

  • Heat the oven to 375°F. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50 to 60 minutes, depending on their size and variety. Serve hot.

Herb-Roasted Potatoes: Following the basic recipe above, use olive oil for the fat and toss the potatoes with 2 Tbs. of any combination of chopped fresh rosemary, thyme, savory, marjoram, and sage. Roast as directed. As soon as the potatoes are done, toss with 3 Tbs. of any combination of chopped fresh parsley, chives, or chervil and the juice of 1 lemon.

Reviews

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Reviews

  • rachelvng | 12/25/2010

    I finally know the secret to making great roast potatoes! Delicious!!!

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