The cooler air has begun to creep in and you can just feel fall is approaching. When this happens, I react in two ways.
One: I feel like shopping. I want new sweaters, cardigans, scarfs, boots, blazers … you name it … I want it. 😉 I love layers and fall clothes and I’m so thankful for Pinterest. It helps me reign in the spending a little by letting me do a little window shopping.
Two: I want comfort foods. Soups, stews, potatoes and all that jazz.
Potatoes are just synonymous with comfort food. They are also something that the mister really enjoys so I decided to oblige us both and whip up some roasted potatoes.
Scrub your spuds super clean, because you will be leaving the skin on. That skin will be contributing to the crispy deliciousness.
Chop ’em up into cubes. Having them cut into bite sized pieces really speeds up the cooking time. You also get more of the crispy edges. It’s all about the crispy edges.
Adding all kinds of fresh chopped herbs add flavour to homemade dishes and can provide aromatherapy while you chop it. Talk about multitasking! Rosemary is one of the most fragrant and a personal favourite. Love it in –> this chicken and this infused garlic oil<– too.
All of this chopping was made easier my fancy new chef’s knife from Chicago Cutlery.
I’m attending a food blogger conference next month and this was a little pre-conference swag I received in the mail a few weeks back. I love using it and am so excited about attending the conference. It will be my first. Any advice from the pros out there is always welcome!
Melt together a little butter with olive oil, sea salt and pepper and stir together.
Add in the chopped rosemary and pour it over the chopped potatoes. Make sure every piece gets a good coating. I get in there with my hands to give it a good toss.
Off they go in to the oven to roast up to a golden brown.
I give the a little push around every once and awhile to make sure nothing is getting burnt.
These potatoes are a wonderfully delicious side dish. They pair nicely with chicken, I can see them with turkey dinner, even alongside some eggs for a Sunday brunch would be stellar. Any way you want, this is a classic dish and so worth all of the chopping.
Crisp on the outside, soft and buttery in the centre. Just simple perfection.
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- Preheat oven to 400 and line a baking sheet with parchment paper
- Wash and scrub the potatoes well
- Cut the potatoes into cubes Transfer the potatoes on the baking sheet and set aside
- Over medium low heat melt together the butter, olive oil, lemon juice, rosemary, sea salt and pepper
- Pour over cubed potatoes and mix very well
- Bake for 10 minutes, give them a good stir, and bake for another 10-15 minutes, stirring every so often to ensure they aren’t burning
- (Cooking time can vary depending on the size of your potato cubes and the temperature of your oven)