An old favorite that I’d like to share with you today: 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.
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.
Ingredients. The large rosemary sprig came from our big bush in the backyard–can’t get much fresher than right outside the door.
Don’t slice the potatoes until you’re ready to use them–otherwise they’ll turn brown(er) and look ugly.
Toss them together with your seasonings in a bowl (or bag, if that’s how you roll).
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.
Final product. Mighty delicious, and super easy. Like I said, if a kindergartener can have success with it in an afternoon, you can too.