Roasted Potatoes

I am often asked what my favorite dish to cook is, but today I was asked what my favorite food is. Not something that I have been asked in a long time, and it took me a minute to answer as the kid in the candy store that was my head ran around in circles.

“French fries.”

But as the words came out of my mouth, I found myself running through different cuts of french fries. If I went to a restaurant that offered thin cut, thick cut, steak cut, waffle cut … what would I choose? And what about thin and crisp potato skins? What about fully loaded potato skins? Twice-baked? So many options. My mind raced. And then it hit me …

I love potatoes.

“I take it back. Potatoes.” ZA and I shared a moment when she revealed that she, too, loved potatoes and thinking about it, would probably answer her own question the same way. So simple, so versatile, such a staple.

I used to get frustrated that I couldn’t get the texture I wanted from roasted potatoes – well-done inside, and crisp outside – until I realized two tricks: 1) You need to start with potatoes that are baked, rather than raw; and 2) The less you mess with them while they are cooking, the better!

Ingredients:- 6 medium russet potatoes, baked (can be altered, but I recommend using smaller potatoes, and budgeting more than one per person)
- 6 cloves garlic, peeled (smashed if you would like!)
- 2 T extra virgin olive oil
- 1 t dried oregano, or 1 T fresh oregano
- 1/4 – 1/2 t crushed red pepper flakes

How do I make it?

{To bake potatoes, either toss a few in the oven while you are cooking something else (prick them with a fork first) – 45 to 60 minutes at any temperature between 350 and 400 should do it. Or, prick with a fork and wrap in paper towel, and microwave one at a time for 6 minutes. Cook before handling!}
Preheat the oven to 400 and, if you have a heating element on the top of the oven, set a rack in the top 1/3. If your heating element is only on the bottom, set the rack in the middle of the oven. You will want your pan to be close to the heating element, but you don’t want to over-brown on the bottom of the pan.
Cut the potatoes into 1″ cubes. This is why I like to use medium potatoes – you can cut them in half once the long way, then in half again the long way, and then easily chop into cubes that will cook at a good rate (and most importantly, all of the pieces will have skin on them!).
Transfer the potatoes to a 9″ x 13″ baking pan. Make sure they all fit in a single layer.
Add the garlic cloves to the pan.
Drizzle the oil over the potatoes and garlic. Add the oregano and red pepper flakes. Top with freshly ground pepper, if you would like.
Using your hands, toss the potatoes, garlic, oil, and spices together in the pan, making sure to coat the potatoes with the mixture as much as possible.

Roast for 20 – 25 minutes, without stirring the potatoes around. After this time, give them a good flip. You should start to get a nice golden crisp on the potatoes.
Return the potatoes to the oven and roast for another 20 minutes.