What makes this the best roast potato recipe? I know, there are thousands of other recipes for roasted potatoes, but in this recipe, the potatoes are always golden and crisp on the outside, mellow and fluffy inside.
There are also a wide variety of potatoes to choose from, even purple ones!
3 tablespoons olive oil
1 1/2 pounds small new potatoes, cut into 1 12" halves or quarters
1 large onion, chopped
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried marjoram, thyme rosemary-or 1 tablespoon fresh
1. Preheat oven to 450 degrees and position rack on the bottom shelf. Heat oil in large heavy oven proof pan over high heat. When almost smoking, add potatoes and onion. Stir together for 1 to 3 minutes until potatoes begin to brown.
2. Transfer pan to preheated oven for 20 minutes. Toss with kosher salt, pepper and herbs. Stir; continue to cook for 15 to 30 minutes. When potatoes are fork tender, remove from oven.
Makes: 6-8 servings ~ Can make ahead
Active time: 10 minutes ~ Cooking time: 50 minutes
a kosher for Passover Recipe
Cooking for The King by Renee Chernin ~ The book of Torah insights, recipes and practical tips designed to bring majesty to the mundane.
As featured in Mishpacha, the Jewish Press, Hamodia, Yated & 5Towns Jewish Home
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