4-21: Herb-Roasted Potatoes

An old favorite that I’d like to share with you today: 4-21: Herb-Roasted Potatoes. 🍃

4-21 Herb-Roasted Potatoes
These are essentially homemade oven fries, and they’re super easy to do. So easy, in fact, that I used to use these as one of my recipes for when I taught elementary & middle school kids to cook in an after-school program a few years ago. If a kindergartener can do it, you can too.

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This is a Book 1, Group 1 (Appetizers & Starters), Subgroup 4 (Potatoes & Vegetables) recipe. Great way to burn off extra potatoes, and totally customizable–if you want different seasonings than what’s listed, go for it.

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Ingredients. The large rosemary sprig came from our big bush in the backyard–can’t get much fresher than right outside the door.

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Don’t slice the potatoes until you’re ready to use them–otherwise they’ll turn brown(er) and look ugly.

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Toss them together with your seasonings in a bowl (or bag, if that’s how you roll).

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Lay them out–make sure they don’t overlap. They won’t cook evenly if you pile them up. You can see 6-22: Crispy Chicken Drumsticks in the back–they were a complement to this recipe. I like to use foil underneath because otherwise they stick to the pan sometimes when you’re trying to get them off at the end. Plus, less cleanup. 🙂

The recipe doesn’t list an oven temperature for these, so I usually go between 425 and 450 degrees, depending on the oven I’m using. These were cooked at 450 degrees for about 20 minutes.

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Final product. Mighty delicious, and super easy. Like I said, if a kindergartener can have success with it in an afternoon, you can too.

Grade: A+

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