Tuesday, May 6, 2008

Oven-roasted Potatoes

And this is the 2nd half to the meatloaf dish that I posted earlier. Very easy to make. All it takes is a little time in the oven.

These potatoes are a great compliment to most meat dishes (I need to try it with a steak or some lamb) and if they didn't take so long in the oven, I'd have them more often.

I've used both yellow and red potatoes (doesn't really make a difference) and they both came out well. The most important thing to do with this dish is to remember to flip the potatoes about halfway through, this way both sides will have the same taste.

Oven-roasted Potatoes

8 - 10 large potatoes, peeled and cut into wedges
5 cloves of garlic, minced
1/3 cup olive oil
1 cup chicken stock (water is fine too)
1 tbsp Italian Seasoning (Parsley, Oregano, Basil mix)
1 lemon, juiced
Sea salt (use more sparingly if using stock)
Black Pepper

1. Preheat oven to 440 degrees Farenheit
2. Combine the garlic, oil, stock, seasoning, and lemon juice in a baking pan large enough to hold all of the wedges comfortably (majority touching the bottom of the pan)
3. Add the wedges and season with sea salt and black pepper.
4. Hand toss the wedges.
5. Bake for 40 minutes.
6. When a nice golden crust forms on the potatoes, pull them out and flip the potatoes over and season lightly with more sea salt and pepper (can sprinkle some more italian seasoning too). Also, if the pan appears to be getting dry, add about another 1/2 cup of the stock/water.
7. Bake for another 40 minutes

Note: Don't worry about burning the potatoes, the extra crispy ones are just as delicious!

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