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--- recipes:classic_roasted_potatoes [2016/12/10 14:48] – jmarcos
+++ recipes:classic_roasted_potatoes [2017/01/03 10:54] (current) – jmarcos
@@ Line 1: / Line 1: @@
+{{ :recipes:classic_roasted_potatoes.jpg?direct&200|}}
+====== Classic Roasted Potatoes ======
+/* Description */
+[[http://www.finecooking.com/recipes/classic_roasted_potatoes.aspx | Fine Cooking 42]]
+This is more of a technique than a recipe, and it can easily be scaled up or down according to how many mouths you're feeding. And since roasted potatoes are a classic, they're just as likely to find their way to the table on a busy weeknight as a festive holiday meal. See the Herb-Roasted version below to add even more flavor.
+<WRAP right>{(rater>id=100|name=Classic Roasted Potatoes|type=rate|headline=off)}</WRAP>
+|**Preheat:** 375°|**Yield:** 4-6 servings||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|
+====== Ingredients ======
+  * 2 lb. waxy potatoes, left whole if very small, halved or cut into chunks if large
+  * 3 Tbs. olive oil, melted butter, or duck fat
+  * 1 Tbs. chopped fresh thyme or rosemary (optional)
+  * 1 tsp. coarse salt
+  * Plenty of freshly ground black pepper
+====== Directions ======
+  - Heat the oven to 375°F.
+  - Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well.
+  - Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50 to 60 minutes, depending on their size and variety. Serve hot.
+====== Notes ======
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Side/Starch FineCooking  }}
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