You may not know this, but potatoes hate me. No matter what I do, they always come out under-cooked. Except for these little bites of heaven. These roasted potatoes come out perfectly every time and, bonus, they convinced Miss O to eat potatoes in something other fry or chip form!
For this recipe you can cut your potatoes into whatever shape you prefer. I like bite-sized pieces because they’re easier to eat with 1 hand (can you tell I’m a mom?) and because there’s a higher spice to potato ratio. Quite frankly, potatoes are kind of bland. But you didn’t hear me say that – they already hate me enough.
I prefer a simple combo of spices, just salt and pepper with some thyme, but you can add whatever you like. A friend likes toss some curry powder in there, so feel free to be creative! I recently discovered the joy of fresh garlic – and my super awesome garlic press – and I will say it makes a huge difference in this recipe.
Once they’re cut, dump them in a medium mixing bowl with some olive oil, garlic, and your spices. Toss to coat. There shouldn’t be a lot of excess oil. Place the potatoes on a Large Stone Baker. If you want crispier potatoes, use a metal Sheet Pan, with or without tin foil. The stoneware absorbs some of the oil, making the potatoes more tender while the metal pan lets the potatoes sit in the oil, causing them to crisp more. For easy clean up, line the baking sheet with tin foil before spraying.
Bake at 425º for 15-20 minutes, flip, then bake another 15-20 minutes.
Are you a garlic fan like I am? Check out Cook Novel’s Definitive Guide For Roasting Garlic. It answers every question you didn’t even know you had about garlic!