One of our weekday favorites, these crispy roasted potatoes are the perfect side and so simple to make! All you need: potatoes + extra virgin olive oil + garlic + fresh herbs.
The secret to these crispy on the outside, creamy on the inside potatoes . . . water! Once you've peeled the potaotes, place them in cold water for 1-2 hours (or even overnight in the refridgerator). When you're ready to cook them, drain the water well and pat them dry. You want to make sure all the water is gone so it doesn't interfear with the beautiful extra virgin olive oil you will coat them in.
Of course the other secret is to be generous with the extra virgin olive oil & salt. Potatoes can handle a surprising amount of salt so give them a good sprinkle to start, and taste them once they are cooked to be sure they are seasoned well. You can always add another drizzle of extra virgin olive oil & a sprinkle of coarse salt for a hightened flavor just before serving.
ROASTED POTATOES WITH HERBS
4 Large Red potatoes
1/2 cup De Luca's extra virgin olive oil
1/2 tbsp Coarsely ground black pepper
1 tbsp Fresh rosemary - finely chopped
3 tbsp Italian parsley - finely chopped
6 cloves Garlic - coarsley chopped
1/2 tsp Crushed chili peppers
Pinch Fresh oregano
To taste Salt
1. Peel the potatoes, cut in large wedges and soak in cold water for 1-2 hours
2. Drain well, pat dry, and place the potatoes in a bowl. Add the remaining ingredients. Toss well to coat each wedge, arrange flat side down on a baking sheet.
3. Bake in a pre-heated oven at 375F for 25-30 minutes or until light golden. Let the potatoes cook without turning for at least 20 minutes. Turn the potatoes and coat with the oil and herbs left on the pan and finish cooking. Be sure to use a flat lifter to scrape the potatoes off the sheet pan as there will be some carmalization and potatoes may adhear to the pan slightly. If a darker color is preferred, broil for the last 2-3 minutes of the cooking time.