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Monday, July 11, 2011

Easy Roasted Italian Potatoes

Potatoes, washed and dried (I use Russet)
Onion, sliced
Butter/margarine, melted
Vegetable oil
White wine/lemon juice (optional)
Italian dressing/seasoning packet

Preheat oven to 425F.

Cut potatoes into chunks (1" to 1-1/2"), enough to cover the bottom of the baking dish in a single layer or close to it. Mix butter, oil, and wine in whatever ratio tastes good to you- I used 1 part butter, 3 parts oil and 3 parts wine. Toss with potatoes and onions in a large bowl, then transfer to baking dish (leave extra liquid in the bowl). Sprinkle with Italian seasoning packet (I used a full packet over a 13x9" dish) or whatever seasonings you like. Roast until soft inside and crispy outside... about 40-50 minutes for a 13x9", depending on the size you cut the potatoes.

Or you can cheat if, like me, you suck at timing and finished the rest of dinner around the 30-minute mark. In this case, the potatoes are already soft but missing that desirable crispiness... simply turn the broiler on high and let it almost instantly gratify you. Reality: a few minutes

Disclaimer: I'm not saying this is the same or as delicious as just waiting for the potatoes to roast. But it works. If you're impatient yet demand potatoes be both soft and crispy, this is the trick for you.

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