Psssst. (Picture me using my whisper voice and looking first left, then right.) I have something to confide. Lean in a bit please. Here it is ... I've only recently discovered red potatoes. I mean, of course, I've eaten them, but to be honest I've not really used them in my cooking. I typically pay homage to the good ol' russet and occasionally the yukon gold gems. For some unknown reason, reds just never made their way into my kitchen. That's all changed, though, as I've recently embraced the little red beauties.
Potatoes are interesting tubers for sure. As a species, they are an incredibly versatile veggie, lending themselves to boiling, baking, frying, and mashing. They are great standing alone and yet they also play well with other foods. All in all, they are just lovely little orbs.
All three of my kidlin's are potato eaters in one form or another, and my hubbyman definitely qualifies as a meat and potatoes kind of guy. Soooo, a couple weeks ago, I took a chance on some baby reds when I made that incredible salad nicoise. Oh, the little guys boiled up so beautifully and they provided just amazing texture and flavor to the salad. So, when I was shopping at Costco yesterday, I grabbed a BIG sack of the red guys to experiment with some more.
When it comes to my kids, less is more. With that in mind, I thought why not simply roast the little dudes (the potatoes not the kids) and see how they turn out. Well, folks, these potatoes were shout out worthy. I've never heard so many yummy noises emitting from my eaters. No whisper voice needed here. They were, in their simplist form, quite delicious. (Again, the potatoes not the kids.)
Here's the deal:
Shout Out Roasted Red Potatoes
Red Potatoes (I used about 25 potatoes)cut into quarters, or bite sized pieces
In a large ziploc bag, combine the Marinade ingredients:
Canola Oil - 4 Tablespoons
Olive Oil - 2 Tablespoons
Butter - 2 Tablespoons, melted
Fresh lemon juice - 1 Tablespoon
Montreal Steak Seasoning - several shakes
Season Salt - quick shake
Chives - 1 teaspoon
Rosemary sprigs - 2 small
Place the cut potatoes in the bag with the marinade, seal, and combine. Let sit for about 15 minutes.
Drain the marinade, and place the potatoes on a foil lined baking sheet. Bake for 45 minutes. Turn off the oven, and let the potatoes remain in the oven for another 15 minutes. Remove and serve.
See this gorgeous color? The spices are very light, allowing the potato flavor to shine through. See the spices on the surface? That's the Montreal Steak Seasoning. YUM! Love that seasoning. These are creamy, creamy, creamy on the inside and beautifully golden crispy on the outside. I didn't stir them, and so there is this amazing contrast in colors and texture. Loved these! Don't you want to reach out and straighten the wrinkle out of that golden corner! Go on. We'll wait. I want to snare that one in the lower left corner and pop it in my mouth! I think I did! Oh, and naturally this is gluten free, all the way baby. It pared beautifully with pulled pork sandwiches, corn on the cob, and fruit salad.
Do you like red potatoes? How do you prepare them?