Saturday, March 26, 2011
2 pounds small thin-skinned potatoes
3 tablespoons olive oil or smoked olive oil
2 teaspoons kosher salt
1. Cut your potatoes into bite-sized pieces. You might cut them in half or in quarters.
2. Place on a low-sided baking sheet or gratin dish in one layer. Drizzle the olive oil over the potatoes and sprinkle with salt. Mix together with your hands or a large spoon.
3. Turn on the oven to 400ºF and put the potatoes in the oven. No preheating is necessary.
4. Roast until the potatoes are golden brown, 30-45 minutes depending on their size and how cold they are. Stir or shake them once or twice while baking.
5. Serve at once.
If you are making these with meatloaf or some other dish, put them in the oven at 350ºF along with the other dish and cook until done. They will take a little longer because of the lower temperature. If they finish before the other dish, remove them from the oven. Reheat before serving.
Variations: Add 1 or 2 heads of garlic, broken into cloves, unpeeled, to the potatoes after about 15-20 minutes of baking. Or stir in some chopped rosemary at about the same time. Devise your own variations.
My own devising, but not original to me