*If you use dried herbs, use about 2 teaspoons instead of 2 Tablespoons.
*I find these potatoes can take a fair amount of salt. I listed a half teaspoon of kosher salt, but I probably use more like a full teaspoon. Remember that you need less of table salt than kosher salt. Don't over season at the beginning. You can always add more at the table.
*Cooking times will vary with the size of your potatoes. Just use a fork to check for tenderness and your eyes to check for that nice roasted color. I probably could have left mine in a few more minutes to get some deeper edges, but you want to be careful not to roast them too long or they will dry out.
*This is the most basic version of this recipe. I often add other ingredients like garlic, lemon, onions, leeks... etc., to coordinate best with whatever main dish I am serving. When using garlic, I like to keep the cloves whole so that they don't burn and to impart a slightly milder garlic flavor. Then I make sure they get tossed again in the serving dish so that the garlic cloves get a chance to mingle with all of the potatoes. When I use onions, I try to cut them about the same size as the potatoes.
The Merchant Baker Copyright © 2016