This simple recipe for roasted potatoes is the perfect side dish for grilled steaks, meatloaf, or chicken entrees. Precooking the potatoes in the microwave and letting them cool before roasting them in a hot oven makes them light and crispy.
You can use russet potatoes for this dish, or try Yukon Gold potatoes. Yukon Golds are a bit smaller, so use six or eight in this recipe. Yukon Gold potatoes are yellow in color, both inside and out, and they have a creamy texture and buttery taste. Don't use red potatoes in this recipe, because they aren't best for roasting.
- 4 russet potatoes
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried basil leaves
- 1/2 teaspoon dried thyme leaves
- Scrub the potatoes, peel, and cut into 1" chunks. Place the potatoes with 1/2 cup water in a large microwave-safe dish. Cover with microwave-safe plastic wrap and vent one corner.
- Microwave the potatoes on high for 4 minutes. Drain them well in a colander, spread the potatoes in a single layer on a cookie sheet, and let cool until dry, about 20 to 30 minutes. You can do this step ahead of time.
- When you're ready to eat, preheat the oven to 400°F. Pour the olive oil into a heavy roasting pan. Add the potatoes, onions, garlic, salt, pepper, basil, and thyme, tossing with your hands to coat.
- Roast the potatoes for 30-40 minutes, turning them gently once during cooking with a spatula, until the potatoes are tender inside and crisp and beginning to brown on the outside. Serve immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||4 g|