I don’t know about you, but I love potatoes.
I used to dislike them, EVEN FRENCH FRIES. But I guess one morning I woke up and realized just how much potatoes could be tasty. So now…well…we eat potatoes all the time. I think my favorite way to prepare them is plain and simple : just in the oven. This is probably one of the easiest recipes I’ll ever put up on this blog because it isn’t even a recipe really – you don’t need to measure anything per se, you just need to plop everything together, open and close the oven door, and wait. It’s brilliant.
Akin to homefries, these potatoes will have a crispy outside and a soft inside, bursting with flavor from the seasoning used. They are good alongside eggs in the morning, or in a salad, or accompanying a steak…chicken…pork…whatever meat you like. My roommates will just nibble them plain with no garnish.
Often, I make them with onions in the pan as well. The same recipe works for sweet potatoes – I just don’t have photos for that – but literally, follow the exact.same.instructions for sweet potatoes and the end result will be just as delicious.
Seasoning – I use McCormick’s Montreal Steak seasoning and I highly recommend it.
Suggested substitutions : garlic powder/salt, salt, pepper, cayenne if you like it hot 😉
Potatoes – as many as you think you and yours will eat.
Preheat the over to 425F. Nice and hot. On a jelly roll pan (I like to use this pan because it has slightly raised sides to prevent the potatoes from moving. You can also just use a baking sheet – just be careful – or an oven/brownie pan that has really tall sides. The potatoes aren’t particular), pour out enough oil to thinly cover the bottom. Sprinkle with seasoning.
Wash your potatoes and cut off any suspicious-looking growths. Potatoes like to sprout…and that’s all fine and dandy until you want to cook them…then those sprouts have got to go. Place on a cutting board and cut into chunks. I do this by first cutting them in half, then slicing each half into six pieces (one cut the long way, three cuts the short way).
Also – I tend to use yukon gold or redskin potatoes because they are softer/have a nicer texture. You could do this with fingerling or other thin-skinned potatoes, but don’t go trying this with that ole Idaho potato you bought to try and be healthy. Not a wise choice. Chop all of your potatoes up and they should look somewhat uniform in size. This will create a more even cooking time.
From here, you are just going to dump all the potatoes out onto the cooking sheet. Give them a stir and if necessary, add more oil and seasoning to the bunch. You should be able to look at those potatoes and know they are seasoned – that’s usually how I figure out if I’ve put enough on. However – if you feel like you have seasoned them enough, stop. You can always add more seasoning but you can’t take seasoning AWAY. Good rule of thumb in the cuisine.
Place into the oven and cook for about 20 minutes. They should begin to brown and some might stick to the bottom of the pan. that’s how they get tasty and brown on the outside. Still, about halfway through the cooking process, sometimes it’s prudent to open the oven door (carefully because it is crazy hot inside) and give the taters a stir – this just changes which part of the potato gets exposed to heat. After about 20 minutes you’ll start to smell them. They are done when soft – taste testing works but so does poking them with a fork. Let them cool a little before eating as they will be SO HOT. Also – if you feel like the potatoes are cooked but not browning (Maillard reactions OCCUR. NOW.) just turn on the broiler for a minute and watch your precious spuds because they will burn fast. In the end, they should look kind of like this :
Bon appétit ! 🙂