While I grew up in Rhode Island, favoring pasta as my carb of choice, my husband was in Oklahoma, Texas and New Mexico (The Oil Belt, as I like to call it) feasting on a diet of mostly meat and potatoes. He has since developed a more exotic palette but his comfort zone always goes back to a pork roast or a steak with a side of tender roasted potatoes with a slightly crisp edge. Here is how I give my dude his potato fix.
8 Medium-sized Yukon Gold Potatoes (We like them peeled) – cut into 2″ bites
3 Tablespoons Olive Oil
3 teaspoons Seasonello Bologna Aromatic Herbal Salt
– This stuff is amazing, we use it 3 times a week, but if you aren’t into collecting spices, use your favorite blend of salt, pepper, garlic, rosemary, sage, whatever you like.
3 Tablespoons parsley (for garnish) and 1 Tablespoon lemon zest (optional)
Preheat oven to 450 degrees
Toss Potatoes in herbs and olive oil.
Spread out in a single layer on a cookie sheet
Roast for 45 minutes, turning with a spatula as needed for even browning. If you need an extra “crisping” hit them with the broiler for 3-4 minutes at the end but watch carefully so they don’t burn.
Transfer to a serving bowl and top with parsley and zest.