I know! It's about time!
And WHAT a disappointment. They were fussy and hardly garlicky and didn't crisp.
I threw them out. They weren't bad, mind you. But you know how some times you can't keep your fingers out of bad, cold French fries? They weren't worth it.
I did make several changes, including substituting my favorite pimenton for chipotle powder.
You decide if it's their technique or my changes. Next time, I'm going with Rachael at Fresh Approach Cooking who writes with reverence about roasting.
~ more potato recipes, including Lavender Potatoesworth every calorie, every carb ~
~ more recipes for roasted vegetables ~
ROASTED POTATOES with GARLIC & PIMENTON
Hands-on time: 15 minutes (including intermittent attention while potatoes roast)
Time to table: 60 minutes
TOSS & START POTATOES at 400F (detailed instructions follow)
1 pound Yukon gold potatoes, cut in eighths
1 tablespoon olive oil (reduced from 2 tablespoons)
SEASON & CONTINUE ROASTING
1 teaspoon pimenton
2 teaspoons garlic (yes, I know, from a jar, yes)
LOTS of salt and some pepper
1/3 cup sour cream
1/2 teaspoon pimenton
2 teaspoons lemon juice (the recipe specified lime)
Preheat oven to 400F. Toss the potatoes and olive oil in a large bowl, coating the potatoes on all sides evenly with oil. Transfer to a non-stick rimmed baking sheet. (I don't recommend covering it with foil unless, possibly, you use a lot more oil.) Arrange potatoes with one cut side down.
Place in the oven, even if only partially preheated. Roast for 15 minutes plus whatever time's left to preheat. Remove from oven, turn potatoes over so the other cut side now faces down. (This was slightly tricky since the potatoes hadn't browned at all.) Roast another 15 minutes. Remove from oven and transfer back the mixing bowl. Add the pimenton, garlic and salt and pepper. Toss very well. Return to the baking sheet. (The recipe said to arrange them skin side down but they were too soft for the slices to stand on their skins so I left them every which way.) Salt again! Roast for another 10 minutes.
Combine the sauce ingredients. Serve with sauce on the side and enjoy!
Per Serving: 142 Cal (46% from Fat, 10% from Protein, 43% from Carb); 4 g Protein; 8 g Tot Fat; 3 g Sat Fat; 16 g Carb; NET CARB 13, 3 g Fiber; 62 mg Calcium; 4 mg Iron; 31 mg Sodium; 8 mg Cholesterol, Weight Watchers 3 points
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.
Bon Appetit March 2002