I love, love, love roasted vegetables from a pan.
And my husband is such a good sport. I know he loves them, too. Without fail, when there’s extras on the pan after we’ve all eaten some, I ask, “Would you like some?” He always replies, “I know how you love them, so you can eat them.” Y’all, that’s L-O-V-E.
In fact, the very first recipe I ever wrote was roasted carrots here. And I wrote it out because I made it regularly, served to people, and they all said… UMMM HOW DID YOU DO THIS MARVELOUSNESS? (I know, not a word.) So the truth is that the concept, overall, works for all root vegetables.
Come winter… we eat roasted carrots and THESE roasted potatoes at least once a week. Sometimes more often. Reasons are as follows, in order of importance:
- They’re freakin’ awesome
- They are SO EASY
- They are so cheap
- You can multitask (work on other dishes) if you please
And it bears repeating… they’re freakin’ awesome.
- 6 small chopped hardy potatoes – think red, fingerling, yellow – NOT mashing kind (no russets!)
- 3tbl+ Olive Oil
- Dried herb of choice – 2tsp+
- Salt & Pepper to Taste (my favorite part of the process, anyway!)
*NOTE: If you’re going to opt to use fresh herbs – which is an excellent choice! – I recommend reading the roasted carrot recipe here for measurements. It converts nicely to the roasted potatoes just fine.
Preheat your oven to 425*.
After your potatoes are washed and chopped, drizzle your 3 tablespoons of olive oil over your pan.
Dump your potatoes on the pan, and swirl, stir, etc… goal is to get them semi coated. If your potatoes aren’t all coated, add a little more oil.
A good dose of salt, pepper, and your herbs. When you pull these out to test for doneness, you are also going to test for seasoning – hence the “2tsp+”. Start with two teaspoons, and if you feel it needs more later, knock yourself out. Our family’s favorite herb/spice for this is dried thyme. LOVE it. Pictured here, though, I am using a combination of rosemary and thyme.
Stir/swirl again to coat all the potatoes with the spices/seasonings.
You’ll see here I’m baking them along with the Simple Mustard Chicken. These two dishes go very well together!
Cook the potatoes for a total of 20 minutes, testing at about 15 minutes. At the 15 minute mark, you’re going to use a spatula to turn/stir so the bottoms of the potatoes don’t over-brown. (Not that I mind the browning. Frankly, I love it.) This is when you test the seasoning level. If you bite into a potato and it’s crunchy… likely going to need more than another 5 minutes. If it’s firm, or almost done, another five will help it evenly brown.
I don’t like to hold to specific times on recipes… it’s misleading for the following reasons:
- Gas and electric stoves heat differently
- Even different gas stoves heat differently
- The type of pan you’re using affects this. For example, a dark metal is likely going to brown it faster, stoneware (think pizza stone) might take longer, especially if not yet well-seasoned
So… you’re going to have to use a little bit of your best judgment here.
Once done… serve up, and serve up fast. Because, they’re worthy of it. But… just being real here… they taste just as awesome at room temperature. Or even cold. Yes… I’ve even eaten them cold out of a container from the fridge (on the rare occasions it’s not all eaten at dinner!).