Mashed potatoes get a lot of love during special meals, and we all love to indulge in a plate of fries once in awhile. But there’s something so perfectly rustic, so unfussy and straight-up delicious, about roasted potatoes. Maybe it’s the way salt and seasonings cling to the skin? (Don’t you dare peel your taters! The skin is where all the nutrition is!) Or maybe it’s the alluring combo of the creamy flesh and the crunchy, golden exterior.
Next time you load up on Pennsylvania potatoes from the local farmers market, try one of these quick and easy methods for turning out some of the best roasted spuds ever.
Roasted Potatoes
Rosemary Roasted Potatoes
Ingredients
- Pennsylvania potatoes, scrubbed and chopped, cubed or sliced
- Fresh rosemary, de-stemmed and chopped
- Good quality olive oil
- Kosher salt and black pepper, to taste
- Fresh herbs, such as parsley, basil, thyme, etc., chopped and mixed
- Unsalted butter, softened at room temperature
- Fresh garlic gloves, chopped
Method
- Preheat the oven to 400°F.
- Toss the potatoes with olive oil, rosemary, salt and pepper, to taste.
- Spread out the potato mixture evenly on a baking sheet. Roast for between 35 and 60 minutes (depending on how big the pieces are), stirring every 10 minutes or so.
- While the potatoes roast, make the garlic herb butter. Stir the herb mix and chopped garlic into the softened butter until it’s spread evenly throughout.
- When the potatoes are golden, roasted and soft, remove them from the oven. Garnish with a dollop of the herb garlic butter and serve warm.
Mustard and Vinegar Roasted Potatoes
Ingredients
- Pennsylvania potatoes, scrubbed and chopped, cubed or sliced
- Good quality olive oil
- Grainy mustard, local if possible
- Apple cider vinegar
- Kosher salt and black pepper, to taste
- Fresh chives, chopped
Method
- Preheat the oven to 400°F.
- Toss the potatoes with olive oil, mustard, vinegar, salt and pepper, to taste.
- Spread out the potato mixture evenly onto a baking sheet. Roast for between 35 and 60 minutes (depending on how big the pieces are), stirring every 10 minutes.
- When the potatoes are golden, roasted and soft, remove them from the oven. Garnish with chopped chives and serve warm.
- Photo and recipe: Dish Works
