Dave! Thank you! How have I overlooked oven-roasted potatoes? :shrug: Thanks for jogging my memory on that one.
Asparagus is on sale this week, so I think I'll do that as well.
Thanks!
I'll tell you how I make them.
Scrub and chunk up some firm waxy potatoes (easterns or some other New Potato - no russets or other baking type) No need to peel
Par boil them in salted water until they are sofened, but not cooked all the way - maybe 20 minutes or so. Drain and dry.
Melt butter and mix with olive oil about half and half raito
Mix fresh thyme and rosemary, salt, pepper, garlic, and onion powder into the butter / oil blend.
Toss the potatoes in the butter/oil mix, spread on a single layer on a sheet pan, and bake at 400F for about half an hour.
Par-boiling them like that gets them cooked all the way through, but allows them to brown and crisp on the outside and stay fluffy on the inside (like the double frying of a french fry)
You can do the par-boiling the night before and keep them in the fridge. The day of, just do the butter thing, coat the 'tatos and then throw in the oven.
Sometimes when I am feeling wacky I will take some canned mushrooms, mince them fine, and mix them in with the potatoes as well.
Somtimes when I am feeling VERY wacky I will take fresh mushrooms, saute them in butter, mince them fine, and mix them in with the potatoes.
-dave