Sunday, August 24, 2014

Broiled / Roasted Potatoes with fresh herbs

Potatoes are another one of my vegetables I like to eat when I am craving comfort food.  The good thing about potatoes is that you don't have to wait to turn the oven on.  They are excellent on the grill as well as broiled in the oven.  Some of my favorite potatoes ever were some broiled ones that were broiled in olive so they were super crispy on the outside and hot and steamy all the way through.  These potatoes are started in the microwave, so you can be sure that they will be cooked throughout, but they are finished in the oven so they get some of the crispy texture without all the oil and the time needed to broil from start to finish.

Broiled Potatoes
potatoes (as many or as few as you want)
olive oil
salt and pepper
fresh herbs (rosemary, oregano, etc.) chopped, if desired

Preheat the oven to 425 F.  Cut the potatoes into wedges and put in a microwave safe bowl.  Add 1/2 lemon or 2 half lemons if 2 pounds or more.  Cover with plastic wrap and microwave for 7-10 minutes or until nearly cooked through.  Check to be sure potatoes are nearly cooked through (or cooked through is fine too).  Add the fresh chopped herbs (if using) and a splash of olive oil.  (The amount will depend on how many potatoes you are making, but enough to lightly coat the potatoes in olive oil...usually 1-3 tablespoons.)  Add salt and pepper to taste.  Make sure everything is mixed well together.  Pour into a oven proof dish and put on the top rack of your oven.  Broiled until golden and crisp.  Depending on the amount this should take about 20 minutes.
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