These are easy to do and add a lot of zip to a meal. The recipe includes some tricks, er, I mean techniques, to obtain little chunks of potato with nice, crispy crusts.
What’s the difference between a trick and technique, you ask? A trick is something you do once. A technique is a trick you can do many times.
Oven Roasted Potatoes
Quick and easy recipe for crispy, oven-roasted potatoes.
Equipment
- Garlic press (optional)
Ingredients
- 1 lb Red potatoes or white potatoes
- 2 TBSP corn starch
- 2 TBSP Parmesan cheese finely grated. More or less to taste
- 1/4 C finely diced onions More or less to taste
- 1 TBSP Olive Oil
- dash Salt
- dash pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Prepare a cookie sheet by lining it with aluminum foil and coating it with cooking spray.
- Cut the potatoes into half-inch dice. You can peal them first if you want, but that's optional.
- Soak the potatoes in salt water for ten minutes.
- Dry the potatoes on paper towels. They have to be really dry. Any residual moisture will result in soggy rather than crisp potatoes.
- Finely dice 1/4 white or yellow onion. Alternatively, dice one shallot.
- Mince the garlic. It's hard to get a fine enough mince with a knife and easy with a garlic press, so why not use the latter?
- Once potatoes are dry, place in small mixing bowl and drizzle with olive oil. Add corn starch, cheese, onions, and garlic. Season with salt and pepper to taste. The potatoes will have already absorbed some salt while soaking, so little to no salt is needed at this step. Mix with your fingers until the potatoes are coated.
- Spread on prepared cookie sheet. Do not over-crowd the pan.
- Roast for 20-25 minutes, turning the potatoes with a spatula after the first 10-12 minutes.
Notes
If you're looking for even more shortcuts, you can substitute 1 TBSP of garlic powder for the minced garlic. and 1-2 TBSP dried, minced onions for the onions.
