This is number three in the ‘Potato Series’, and considering that there are 4000 varieties and unlimited ways to prepare, I don’t think that my ‘spud’ entries have entered into the excessive.
Here are three spud varieties, Blue, Yellow and Fingerling. I wanted to introduce you to some variety (you know, the ‘spice of life’ stuff). Only one sort of potato? That’s fine too.
Here’s a recipe for one pound of potatoes- this will serve 2 or leave you with some leftovers, which are always a good idea.
1. Heat your oven to 400 degrees.
2. Scrub and dry potatoes. You are drying them because oil and water don’t mix, and that’s the next step.
3. Cut them into pieces roughly the same size.
4. Toss them in a bowl with a Tablespoon or more of olive oil, salt and pepper.
5. Place potatoes on a rimmed baking sheet and place in the oven (use your mitts!).
6. Bake for about 20 minutes and then carefully, stir them around a bit on the pan (you want to turn them over and move them around. If they are dry, sparingly drizzle a little more oil).
7. Continue to bake and stir (every 10 minutes or so) until they are crisp and browned on the outside and tender on the inside. Times will vary depending on how big your potato pieces are. Insert a knife to test for done-ness or pull a chunk out and cut it to see how things are going.
There seems to be an awful lot of steps here, but really, it’s all rather straight forward and you will have this recipe down (and be a ‘Potato Head’) in no time. Don't forget to turn off the oven!
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