Calling this “Roasty Toasty Potatoes” will totally fuck up my SEO. So worth it.
Food blogging is back on Skinny Belle!!! My recipes took a bit of a hiatus there, but I KNOW you guys missed me posting 20 photos of the same dish and rambling on about how it is ah-mazinggggg for way longer than is probably socially acceptable. But alas, I am back with more recipes for ya’ll and I will do my best to control ramblings and excessive photos. (Key word: do my best.)
Ok so these potatoes, are the potatoes of all potatoes. Well the roast variety, that is. Also I like to call potatoes potates, I think it suites them better.? So anywho, these potates are crispy AF and are as close as you can get to perfection with your classic roast potato.
We need to talk about the ketchup. I LOVE ketchup with certain foods and the world just needs to accept it. I am also not talking about hipster “organic house-made tomato ketchup” (vomit) that gets served at basically every brunch place. Can we all just admit that none of us are above Heinz? Because we are not. And it is the best. So yes, if you are hood like me dip these Roasty Toasty Potatoes in as much real ketchup as your little heart desires.
Here’s what you need to make these babies:
- Red potatoes (any kind work really, I like the red ones for this)
- 5 cloves garlic whole
- 2 tbsp or so of dried parsley
- White onion sliced into 1 inch slices
- 5 tbsp extra virgin olive oil
- Fine ground sea salt
- Fresh cracked pepper
Preheat oven to 425 degrees F. Once it has been heating for a bit, put 4 tbsp of EVOO in your pan WITH RIMS (you will have a nasty ass grease fire in your oven if the pan doesn’t have rims). Heat the pan up by itself in the oven for about 8 minutes. Watch it carefully, because if it starts to smoke it is too hot! **This is a key step to making these Roasty Toasty Potatoes extraaaaa crispy. Which makes them like fries ?, which makes them great. So heat that pan ladies.
Chop up your potatoes into large chunks and throw them in a large bowl with your garlic cloves, parsley, inion, 1 tbsp EVOO, and salt + pepper. Once the pan is hot, immediately transfer the potatoes to the pan and put back in the oven right away.
Bake them for 20 – 25 mins AND DO NOT TOUCH. They must stay as-is to get crispy and delicious. So resist the temptation to move them and just let them be. After about 20 mins, take them out and flip them over making sure the potatoes are changing edges on the pan. Bake for another 15 – 20 mins.
Salt and pepper more to taste (I have a heavy hand with the salt) andd….. ENJOY!!! ?