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For those days when you really don't want to fuss with dinner... your family will love these, and you can easily add whatever herbs or spices they like best (or what will complement your main dish) ** ** Don't peel them first! That crispy skin is one of the best parts ***
No-fuss ROASTED BUTTER POTATOES
4-6 small fingerling, red or Yukon Gold potatoes, cleaned and cut in half
~OR~ 1-2 large Russet potato(oes), cleaned & cut into quarters or 6 large chunks
1/4 cup (4 TB) butter
2 tsp. Kosher salt……………………………..................….1 tsp. black pepper
Optional additional seasonings:
1-2 tsp. Creole seasoning (i.e. Tony Chachere or Zatarain’s)
1-2 tsp. garlic or onion powder
1-2 TB. fresh chopped cilantro or parsley
1-2 tsp. dried oregano, rosemary and/or basil
1/2 to 1 tsp. cracked red pepper....................................1 tsp. smoked paprika
1/2 tsp. cumin..................................................................1 tsp. chili powder
***
Preheat oven to 400. Line a rimmed baking sheet or 9x13” pan with foil (for easier clean-up). Add the butter, then put the pan into the pre-heating oven and let butter melt.
When the butter is melted, remove pan from the oven and sprinkle your seasonings over the butter. Put the potatoes (cut-side down) into the butter. Spoon or brush some of the excess butter over the potatoes so they’ll crisp up.
Bake 25-35 minutes (depending on size of the potatoes). They’ll be done when you can stick a knife easily into them. Cool a couple of minutes and then pile into a serving bowl (or onto plates).
NOTES: (1) I checked mine after 25 minutes; then basted them and let them go another 5 minutes (Russet potatoes, quartered). ... (2) I made these about 2 hours before dinner. Then I put them into a casserole dish and microwaved on HIGH for 4-5 minutes to reheat later.
Serves 2-4 (depends on the size of the potatoes and your appetite) ** This recipe can easily be doubled or tripled for a group.
No-fuss ROASTED BUTTER POTATOES
4-6 small fingerling, red or Yukon Gold potatoes, cleaned and cut in half
~OR~ 1-2 large Russet potato(oes), cleaned & cut into quarters or 6 large chunks
1/4 cup (4 TB) butter
2 tsp. Kosher salt……………………………..................….1 tsp. black pepper
Optional additional seasonings:
1-2 tsp. Creole seasoning (i.e. Tony Chachere or Zatarain’s)
1-2 tsp. garlic or onion powder
1-2 TB. fresh chopped cilantro or parsley
1-2 tsp. dried oregano, rosemary and/or basil
1/2 to 1 tsp. cracked red pepper....................................1 tsp. smoked paprika
1/2 tsp. cumin..................................................................1 tsp. chili powder
***
Preheat oven to 400. Line a rimmed baking sheet or 9x13” pan with foil (for easier clean-up). Add the butter, then put the pan into the pre-heating oven and let butter melt.
When the butter is melted, remove pan from the oven and sprinkle your seasonings over the butter. Put the potatoes (cut-side down) into the butter. Spoon or brush some of the excess butter over the potatoes so they’ll crisp up.
Bake 25-35 minutes (depending on size of the potatoes). They’ll be done when you can stick a knife easily into them. Cool a couple of minutes and then pile into a serving bowl (or onto plates).
NOTES: (1) I checked mine after 25 minutes; then basted them and let them go another 5 minutes (Russet potatoes, quartered). ... (2) I made these about 2 hours before dinner. Then I put them into a casserole dish and microwaved on HIGH for 4-5 minutes to reheat later.
Serves 2-4 (depends on the size of the potatoes and your appetite) ** This recipe can easily be doubled or tripled for a group.
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