My mom used to make the best roasted potatoes. She used new potatoes - from the can - and then covered them with olive oil, garlic and italian seasoning. I LOVED the potatoes and it was the first thing I made when I started to cook 20 years ago.
My recipe has changed a bit over the years, but right now, my favorite is a combination of roasted shallots, lemon and rosemary.
Here is the recipe:
- 3 large russet potatoes
- 4 large shallots sliced into large chunks (more if you are using smaller shallots; you can’t use too many shallots - trust me!)
- Zest and juice of one lemon
- 2 tablespoons garlic powder
- 2 tablespoons oregano
- ¼ cup parsley chopped
- Salt and pepper
- ¼ cup - ½ cup canola oil
- 2 tablespoons olive oil
Peel potatoes and cut into a medium dice. Mix canola oil, garlic powder, oregano, zest of one lemon, shallots and salt and pepper to taste in a bowl. I use garlic powder instead of fresh garlic because fresh garlic burns too easily when roasting the potatoes. When garlic burns, it tastes bitter.
Roast potatoes on a sheet pan at 400 degrees for about 1 hour. Flip potatoes once after about 45 minutes.
Once potatoes are brown on all sides, remove from oven. Toss with 2 tablespoons olive oil, juice from one lemon and ¼ cup of chopped parsley.
Eat and enjoy!