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Wednesday, July 7, 2010

Roasted Red Potatoes with a Kick

I love potatoes. I’ll just throw that out there as a disclaimer for the future in case I start to post a disproportionate number of potato recipes. This is one I conjured up last night. Please note that these measurements are very approximate. I still haven’t gotten used to the “measure everything in a dish as you create it so you can write a recipe” thing yet. I’ll try to do better in the future. Promise. For now, feel free to think of these measurements as “guidelines” and make adjustments as you feel necessary.

The “kick” in these potatoes comes from the red pepper flakes, so I’d suggest using a smaller amount and taste-testing if you are a person that doesn’t like hotness. I’d also like to suggest not cooking this during the hottest heatwave of the year in a gas oven while you prepare the rest of your meal as well in your non-air conditioned kitchen.

Roasted Red Potatoes with a Kick
  • 7 Medium-sized Red Skin potatoes, quartered (or smaller depending on your preference)
  • 1 Tbsp Crushed Red Pepper Flakes
  • 1/2 Tbsp Whole Fennel Seed
  • 1/2 Tbsp Dried Basil
  • 1 Tsp Ground Nutmeg
  • 1/4 Cup Parmesan Cheese, shredded
  • Olive Oil
1) Preheat oven to 475F
2) Place potatoes in a baking pan. Drizzle olive oil over the top so each potato is coated and there is enough to cover the bottom of the pan.
3) Sprinkle Red Pepper Flakes, Fennel Seed, Dried Basil, and Ground Nutmeg on top. Toss the potatoes well in the olive oil and spices.
4) Bake for 20-25 minutes. Edges of potatoes should be brown and the potatoes will be soft. (poke with a fork or knife to check)
5) Let cool for 5-10 minutes. Toss will Parmesan cheese.

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