Tuesday, October 28, 2008
Vegan MoFo #28: Perfect Roasted Potatoes
I love eating potatoes for breakfast, especially on the weekend (and who has time to cook anything on weekday mornings, anyway?). Over the years, I've discovered that roasting them in the oven is a million times better than frying them in a pan; not only are they not greasy at all, they get much crispier, which to my mind is a very important quality in breakfast potatoes. Of course, they are equally good at dinner or lunch, and you can even toss in some other veggies along with them: green beans, asparagus, thinly sliced onions, etc. For my money, though, roasted potatoes are the ideal accompaniment to scrambled tofu and crusty toast at 11am on a Saturday morning, along with some ketchup, hot sauce, and multiple cups of strong tea. I always make a lot because they're good leftovers in the unlikely event you don't snork them all down at once. Then you can go have a nap with your dog!
Perfect Roasted Potatoes
~ 6-8 large Yukon Gold potatoes (or other biggish variety, I just like YG best)
~ 1-2 tbsp. extra virgin olive oil
~ Kosher salt
~ Fresh black pepper
~ About 1 tsp. each thyme, rosemary, paprika (this is imprecise; obey your taste/instincts!)
~ Preheat the oven to 425 degrees fahrenheit.
~ Pierce the potatoes with a knife and microwave on high for about 5-7 minutes, until they are mostly cooked but not mushy.
~ Once the potatoes are cooled a bit, quarter them and cut into cubes.
~ Place the sliced potatoes on a baking sheet coated with cooking spray. Pour the oil and seasonings over them and make sure they are thoroughly coated.
~ Bake at 425 degrees for about 30 minutes, stirring them around at least once so they get nice and brown on all sides.
~ Remove from the oven, add more salt and/or pepper to taste and eat them up, yum!