Lang Whitaker shares his recipe for making the ultimate side dish – Roasted Potatoes. They are one of the most versatile side dishes, pairing well with chicken, beef, or even as a standalone option. The key steps include peeling the potatoes, cutting them into uniform pieces, boiling them briefly, and then roasting them in the oven with butter, olive oil, garlic cloves, and rosemary for added flavor. The result is a bowl of crispy, salty, and flavorful roasted potatoes that are both easy to make and delicious.
Full Recipe:
Ingredients:
Russet potatoes (quantity as desired)
1/2 stick of butter
Extra virgin olive oil
2 heads of garlic, unpeeled
Fresh rosemary
Salt and black pepper to taste
Instructions:
1. Peel the russet potatoes and cut them into uniform pieces.
2. Boil the potatoes in a pot of water for about 8 minutes or until a knife can pierce them without falling apart.
3. Drain the boiled potatoes and rough them up in a strainer to create a fluffy texture.
4. Preheat the oven to 400 degrees Fahrenheit.
5. Melt half a stick of butter in a roasting pan and add the boiled potatoes.
6. Mix the potatoes with olive oil to coat them evenly.
7. Add unpeeled garlic cloves and season with salt. Optionally, season with black pepper.
8. Ensure the potatoes have the largest side touching the pan for better color.
9. Roast in the oven for about 45 minutes to an hour, turning and checking every 10-15 minutes.
10. In the last 15 minutes, add fresh rosemary to flavor the potatoes without burning it.
11. Once the potatoes are crispy and brown, season with salt and black pepper to taste.
12. Transfer the roasted potatoes to a bowl and enjoy this crispy, salty, and flavorful side dish.