michael-in-phoenix
Well-known member
Our family LOVES these. This is right up my alley: a "back to basics" comfort food, simply delivered and easy to bring to the table.
Roasted Potato Spears
4 large potatoes
4 large cloves of garlic, minced
Olive oil
Kosher salt and fresh ground pepper, to taste
Jelly roll pan, 15" x 10", covered with foil and coated with olive oil
Preheat oven to a true 420 degrees F.
Scrub potatoes clean. Slice in half, lengthwise, along the flatest plane. Slice each half into 3 spears. Each spear should have two cut sides and one skin side.
Place spears in a large bowl. Add garlic, olive oil to coat generously, salt and pepper. Toss to coat evenly.
Place spears, one cut side down, on jelly roll pan.
Bake 30 to 35 minutes. Remove pan from oven and flip spears so that other cut side is down.
Return to oven for 15 to 20 minutes, until potatoes are well browned.
Serve immediately.
Notes:
I have used russets and yukon golds as well as large red potatoes in this dish. All Good.
You can chop rosemary and add to the potatoes with the olive oil, garlic, salt and pepper, if you have an affinity for rosemary. Very good indeed, but we like 'em plain.
Another option is to "greek 'em". Add the juice of one lemon to the bowl when you toss the potatoes, and add a healthy amount of dried greek oregano as well. Then, when you turn the potatoes, squeeze another half a lemon's worth of juice on them as they finish cooking.
Good stuff!
Michael
Roasted Potato Spears
4 large potatoes
4 large cloves of garlic, minced
Olive oil
Kosher salt and fresh ground pepper, to taste
Jelly roll pan, 15" x 10", covered with foil and coated with olive oil
Preheat oven to a true 420 degrees F.
Scrub potatoes clean. Slice in half, lengthwise, along the flatest plane. Slice each half into 3 spears. Each spear should have two cut sides and one skin side.
Place spears in a large bowl. Add garlic, olive oil to coat generously, salt and pepper. Toss to coat evenly.
Place spears, one cut side down, on jelly roll pan.
Bake 30 to 35 minutes. Remove pan from oven and flip spears so that other cut side is down.
Return to oven for 15 to 20 minutes, until potatoes are well browned.
Serve immediately.
Notes:
I have used russets and yukon golds as well as large red potatoes in this dish. All Good.
You can chop rosemary and add to the potatoes with the olive oil, garlic, salt and pepper, if you have an affinity for rosemary. Very good indeed, but we like 'em plain.
Another option is to "greek 'em". Add the juice of one lemon to the bowl when you toss the potatoes, and add a healthy amount of dried greek oregano as well. Then, when you turn the potatoes, squeeze another half a lemon's worth of juice on them as they finish cooking.
Good stuff!
Michael