Garlic Roasted Potatoes
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Ukrainian Style Creamed Dill Potatoes
2-3 lbs new potatoes, scrubbed and chopped into 1.5 inch pieces
¼ cup butter
1 cup whipping or 10% cream
¼ cup chives
2-3 tablespoons dill
salt and pepper to taste
cornstarch (if using 10% cream)
Scrub the potatoes, leaving the skins on. Chop them into 1.5 inch pieces. Boil until the potatoes are just soft (you’ll have to cook them a little more later). Drain, and put them back into the pot.
Add the butter, 1 cup of cream, salt and pepper, dill and chives. Turn on medium heat till the cream is simmering. On low heat, let the cream simmer until it has evaporated a little (about 10-15 min). Serve hot.
Simple Roasted Potatoes
7-8 potatoes, peeled and diced into 1 1/2 inch cubes
2-3 Tbsp olive oil
Salt and pepper to taste
Place diced potatoes in a 9×13 pan. Drizzle olive oil on top, add salt and pepper. Stir to coat. Bake in oven at 375 degrees for 45 min or until potatoes are crispy on the outside and soft on the inside. Stir occasionally.