Delicious, oven-roasted potatoes are a lot easier to make than you might think. They take a little while to cook, but the preparation is a snap, and once you’ve got them in the oven you’ll be free to take care of other household tasks – or read a good novel for a while, whichever you prefer!
- Approximately 1 pound of Yukon Gold potatoes (Yukon Golds are a very soft, buttery-tasting potato that taste great in this recipe, but small red, white or purple potatoes will also work just fine)
- 2-3 tablespoons of mixed “Italian herbs”
- 1 tablespoon olive oil
- A large Tupperware or other storage container with a tight-fitting lid
Preheat the oven to 375 degrees. Scrub the potatoes – no need to peel them – and then chop them into chunks that are about a ½ inch square. Drop them into the Tupperware. Add the oil and herbs, then seal the Tupperware tightly. Now, holding the lid on to prevent any accidents, shake the hell out of it! Shake the Tupperware, rotate it, flip it upside down, etc., for a few minutes, until the potato pieces are thoroughly coated with the oil and herbs.
Spread the potato pieces into a glass baking dish as evenly as you can manage, and then put the dish in the hot oven. Cook for 45 minutes to an hour, until the potatoes are soft. Check them by stabbing one with a fork: if the tines go in easily, they’re done.
This recipe makes 4-6 generous sides of potatoes to accompany a main course. The potatoes can also be enjoyed as a main course, for those who are so inclined.
[box type=”shadow” ]Guest post by Robyn.[/box]