Simply roasted potatoes

I’ve been MIA for a couple of days. I went to University of South Dakota & this past week, I had both a funeral and a wedding! It’s been sort of crazy. That’s why I gravitated to super simple, set and forget recipes these past weeks. So if you’re thinking of easy recipes that will not burn the house down with this heat, I’ve been making my easy polenta recipe that make in the IP, my Java chip Ice cream, and my Raspberry Chia Jam. If you have some left over chicken, make this easy Asian Chicken Salad. All of these are awesome for 4th of July, if you don’t want to make the same old, burgers and hot dogs (which are totally awesome).

Now, before the heat tried to kill everybody here with the heat index being 103 almost every day, I made my simple roasted potatoes. Now this recipe is amazingly simple, but there’s only one catch that makes it irresistible. The ingredients are: peanut oil, salt, pepper, potatoes. For hardware, I used my trusty cast iron (which I am loving more every day).

Here are the ingredients again, because its that simple:

  • Potatoes (I used a combination of red baby potatoes and baby Yukon gold)
    Oregano (because I was feeling extra)
    Salt and Pepper to taste
    Peanut Oil.
  • How to make it. Preheat the oven for 400 degrees. Add the cast iron (I have a 12 inch) to the oven.
  • Cut all of the potatoes to bite size pieces.
    You want the potatoes to be a decent size, to maintain it’s size, not to big (and they wont cook all the way through), not to small because they will be super mushy and will not survive you lifting them off the pan.
    Once the pan is heated, take the cast iron off the oven. It will be super hot, careful. Add the potatoes, they should be in a single layer (for optimal crunchy ness at the end). Now, some of them will be not as crunchy, but that is what makes this dish, the variance in crunchy ness.

    Add oil (I have mine in a squirt bottle, so it makes it easier). There should be enough oil that you coat the potatoes, but they should not be a ton of oil in the pan. Trust the potatoes will do their thing. Add salt, pepper and because I was feeling extra, I added a little bit of Mexican oregano.
  • Bake for 20-30 minutes. It will depend on how thick your potatoes are.

I served these delicious nuggets of potato with my rotisserie chicken.

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