Roasted potatoes are one of my favorite side dishes. The Barefoot Contessa has a few variations of this recipe and I’ve tried them all. You may have noticed by now that I love the Barefoot Contessa. I have almost all of her cookbooks and she never leads me astray. Plus the photography in her cookbooks is off the charts. Anyways, back to roasted potatoes.
My kids love this recipe. In the beginning I had to sell it as a type of healthier french fry. They were adamantly opposed to eating potatoes so I called them mom’s french fries once and they loved them. We actually still call them that today! When Will and Max were little, besides edamame, this was they only other vegetable they would eat.
When I took Max to his yearly appointment, the doctor asked what vegetables he liked and we told her edamame. Then I suddenly panicked and felt the need to add more vegetables to the list so my pediatrician would think I was a good mom. I suddenly remembered that my kids loved garlic roasted potatoes. I went to say my kids also love roasted potatoes but instead I said, “my kids also really like mom’s french fries.”
The doctor sat silently for a moment and then said “well you know french fries aren’t really a healthy vegetable.” For a split second I had an internal battle, do I save my reputation with the doctor and let he know that mom’s french fries are really roasted potatoes and risk spilling the beans to Max that he is in fact eating and loving potatoes? Or do I disregard what my pediatrician might think of me in this moment and spare myself the repercussions of Max finding out that he does in fact really like potatoes and most certainly never eat them again? In the end it was an easy decision, Max still loves his mom’s french fries!
Anyway, on to the recipe. I hope you, and your kids, will enjoy it as much as we do.
- 3 pounds small red or white potatoes
- 1/4 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic (6 cloves)
- 2 tablespoons minced fresh parsley
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Posted by Andrea