Few comfort foods can compete with the pillowy goodness of an oven roasted potato. They hit all the spots: warm, soft, seasoned, and filling. You can dip them in ketchup, sprinkle them with parmesan cheese, or just eat them right out of the pan. And they pair with just about anything. In this post I will share with you my own oven roasted potato recipe.
THE HISTORY OF OVEN ROASTED POTATOES
Oven roasted potatoes have a captivating history that can be traced back through the centuries. Originating in ancient Peru, where the Incas cultivated potatoes over 4,000 years ago, these starchy gems were cherished for their versatility and delicious flavor.
As potatoes spread across the globe, various cooking methods emerged, but it was the advent of ovens in the 18th century that truly revolutionized the culinary landscape. With the introduction of enclosed heat, people discovered the magic of roasting potatoes to perfection—crispy on the outside, fluffy on the inside. Today, oven roasted potatoes continue to be a beloved classic, enjoyed by countless food enthusiasts seeking a timeless and satisfying accompaniment to their meals.
Whether seasoned with aromatic herbs or paired with savory sauces, these delectable spuds have truly stood the test of time, capturing hearts and taste buds with their delightful simplicity and irresistible taste. So fire up your oven, and prepare to embark on a gastronomic journey that celebrates the rich heritage and mouthwatering allure of oven roasted potatoes!
The recipe I’m about to share has been a family favorite in the Poquette home for many years. I hope you enjoy them too!
INGREDIENTS
- A 5lb bag of yellow or red potatoes
- A whole head of garlic (some sliced and some minced)
- A large whole diced red onion (or use a yellow onion if you prefer)
- About 1/3 of a cup of Extra Virgin Olive Oil (EVOO)
- About 1-2 tablespoons of: kosher salt, black pepper, oregano, basil, dried parsley.
- About 1-2 teaspoonfuls of ground thyme
- A shake (to taste) of cayenne pepper
INSTRUCTIONS
Making the soft golden nuggets of goodness couldn’t be easier. Begin by chopping up your potatoes into bite sized chunks of roughly equal size. But don’t stress of that too much. Give them a rinse in a strainer and then put them in a large pan of cool water and bring it to a boil.
Once a steady boil has begun, remove them from the heat and return them to the strainer and rinse with some cool water to stop the cooking process. Transfer the potatoes to a large cooking dish, like a 9 x 13 or even a bit larger. It is okay if they are piled up on each other a bit. As long as you still have room to stir them with a large spoon.
Add the chopped onion and garlic to the potatoes. Add the olive oil and begin to sprinkle the spices on one at a time. I like to give them a good stir after each spice is added. By the time all spices are added, they should look very seasoned. If not, feel free to add more, particularly the oregano, parsley and basil. A little more salt usually won’t hurt either, but don’t overdue the salt.
Pre-heat your oven to 400 degrees and plan to cook them for about 45 minutes to an hour. I like to stir mine about every 10 minutes or so. If at any point they seem to be a bit dry, just coat with a little more EVOO.
When finished, they should appear noticeably softer, but not mushy. Let them cool for a few minutes, and then enjoy! They also reheat very well. Refrigerated they will keep well for several days at least. But in our home, they rarely last that long.
