Wednesday, July 20, 2011
I love roasted potatoes. I often make delicious ones with herbs and olive oil. These are particularly good with any south of the boarder fare. I recently served these potatoes with a braised, shredded, venison tortilla that I will blog about soon. Here is my recipe, hope you all enjoy it.
2 Lbs. small red new potatoes, quartered
1 tsp. each ground cumin and smoked paprika
1 1/2 Tbs. olive oil
1/2 tsp. salt
1 medium onion diced
Preheat the oven to 400 degrees.
In a half sheet pan toss all of the ingredients together until the potatoes are coated evenly.
Pop the pan into the hot oven. After 10 minutes and or when the potatoes begin to brown, toss the potatoes, using a thin metal spatula to carefully lift the potatoes in order to brown on the other sides. If you find the potatoes are sticking to the pan, let them cook a bit longer before tossing. Roast until the potatoes are crispy on the cut sides and the insides are softened. Cook a total of 20 to 25 minutes.
Recipe, writing and photos by Karen Pickus 2011
Courtesy Karen Pickus 2011