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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

CRISP OVEN-ROASTED POTATOES Recipe

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This recipe for CRISP OVEN-ROASTED POTATOES is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds medium-sized, red-skinned potatoes, not peeled
6 to 7 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
6 fresh sage leaves, and/or a 3-inch branch of fresh rosemary
3 thin slices pancetta or bacon, chopped (optional)
Directions:
Directions:
1. Preheat oven to 425 degrees. Scrub the potatoes (do not peel). Place them in a 6-quart pot, cover with cold water and bring to a fierce bubble. Cook about 8 minutes, or until barely tender. Drain them in a colander. Rinse with cold water to cool them down. Then quarter the potatoes. Do not peel them.
2. Use a shallow roasting pan large enough to hold the potatoes so they barely touch. Spread the potatoes in the pan and sprinkle them with 5 tablespoons of the olive oil, some salt and pepper. Toss to coat. Roast 40 minutes, turning often, or until they begin to color.
3. Sprinkle with the rest of the olive oil, the pancetta or bacon, and herbs. Turn potatoes frequently as you roast them for another 30 to 40 minutes, or until they are very crisp and cooked to a deep golden brown.
Number Of Servings:
Number Of Servings:
Serves 6 to 8, and halves easily.

 

 

 

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