What is more lovable than potatoes? Puppies? I think not. Fluffy kittens? Sorry, no. A French vanilla-scented candle washing away all of your soul-crushing self-doubts and broken dreams on a cozy, rainy, winter evening in a kitchen with a glass of cheap red wine and chicken roasting in the oven? Hah. Don’t make me laugh.
Being Irish, I am required by blood to love potatoes, and love them I do. Almost as much as I love cardamom.
Roasted potatoes was the first dish I learned to make…if you don’t count pasta. I mean dried, store-bought pasta that you boil in a pot for five minutes and drench in tomato sauce. I guess, then, boiled water is the first dish I learned to make, and to be honest, there was a time I couldn’t even do that right.
Once, I left the pasta boiling in the pot so long that the water evaporated and the bottom of the pot turned to charcoal. We had to throw the pot away. We have since ruined another 3+ pots (two Le Creuset stainless steel and one Calphalon hard anodized aluminum.)
Once, I tried to make gulab jamun and I put them in the water not only before it was boiling but also before I even added the sugar.
Everything, even something as simple as boiling water, needs a little practice.
After preparing pasta, roasting potatoes was the first thing I figured out how to do. Roasting potatoes is to college students with ovens what cheap drip coffee machines are to first-years living in closets. They’re simple, flavorful, hearty, and soul-soothing.
In Japan, I made oven fries on a weekly basis. For two years, I tried to get them to come out just like French fries, but alas, French fries are another adventure. Oven fries are just as delightful, though.
When I boil water, despite the old standby, I watch it like a hawk watching a soccer game until it boils. If water could blush, I’m sure it would.
When I roast potatoes, I set ’em and forget ’em. That’s the beauty of roasting (and also braising), you can dress the food, put it in the oven, and forget about it without worrying that you might carbonize the bottom of your beautiful steel roasting pan.
garlic rosemary roasted potatoes
serves 5 – 6
6 – 8 medium or large potatoes (white or Yukon gold)
extra virgin olive oil for coating
salt and pepper for seasoning
6 garlic cloves
4 – 6 sprigs of fresh rosemary (sprigs without the leaves work, as well, if you want to be resourceful.)
Preheat the oven to 450 F/ C.
Chop potatoes into just-larger-than-bite-sized pieces.
Toss the potatoes in the olive oil, salt, and pepper, and arrange them in a 9- x 13-inch roasting pan in a single layer.
Leaving the garlic skin on, smash the cloves with the flat side of a chef’s knife blade. Arrange the garlic and rosemary on top of the potatoes.
Roast the potatoes for 40 – 50 minutes until bronzed, tender, and fragrant, flipping them over once or twice throughout to prevent sticking and burning.
As they say in the homeland, “Dia Duit” (goodbye),