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It seems that everyone loves potatoes............ good potatoes, whether they're mashed, baked, fried, in salads, even as a whole meal - mounded high with spicy chili, cheese and sour cream. But do you ever find yourself in a potato-rut, making the same old.......... same old ........... over and over? Does anyone get excited about your potatoes? .............
Ingredients:
2 lbs. small yellow potatoes or fingerling potatoes, scrubbed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon crushed coriander
½ teaspoon celery seed
2 tablespoon extra virgin olive oil, plus 1 tablespoon for greasing the pan
2 teaspoons fresh rosemary
Directions:
1. Prepare a medium size bowl with water and ice cubes.
2. Cut the potatoes in half lengthwise, then into thirds. If using fingerling potatoes, just cut them in half. Place them in the ice-water bath and set aside for 30 minutes.
3. Preheat oven to 475ËšF with one rack in the lowest position.
4. Combine the spices in a medium size bowl. Add olive oil and stir to combine. Remove potatoes from ice bath and pat dry with paper towels (this step is important to ensure crispness). Add potatoes to bowl and gently toss to coat all over with spice/oil mixture.
5. Pour 1 tablespoon olive oil onto a rimmed baking sheet and rub to evenly coat the pan. Spread the potatoes in a single layer onto the baking sheet.
6. Bake for about 25 minutes, turning the fries occasionally until golden brown. Remove from oven and sprinkle with fresh rosemary. Serve hot.
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Hi, these look delicious. How many servings would 2 lbs be? Thanks
I would say about 4 servings, Marie.
I'm a huge fan of potatoes and I think mashed and roasted are my favorite ways to prepare these. Love you way!
Honestly I wouldn't need anything else - just a plate of these wonderful potatoes, I love your seasonings - delicious
mary x
How gorgeous is this recipe! I could eat just a plate of this for dinner 🙂 I never get my roast potatoes this gorgeous! I am going to try following your recipe exactly... fingers crossed! Thanks for sharing 🙂
Chris, these oven roasted potatoes look absolutely perfect - glistening, crispy delicious and it's hard to find a better combination than potato and rosemary... delightful!
Chris, these oven roasted potatoes look absolutely perfect - glistening, crispy delicious and it's hard to find a better combination than potato and rosemary... delightful!
Hi Chris, they turned out beautifully golden and they look perfectly seasoned. You made something like potatoes look exciting. Great job.
I don't cook with coriander much although I love fresh cilantro. These potatoes look like a wonderful excuse to use it. "Super crisp" without frying always gets my attention.
hehe, thanks so much - can you tell I finished up this post when I was deliriously tired? 🙂
Ice water bath, huh. Never heard of that one but if it makes my potatoes crispy, I'll definitely give it a try. Yours look delicious.
I love these!
These look delicious !
You're right, we can always use another potato recipe. Especially to go with those delicious salads you come up with.
Looks delicious and you have used yummy spices!
I have never in my life come across a potato dish I did not love!!!
Yum, Chris! I just posted fingerling potatoes, too, for French Fridays with Dorie. I will definitely try these since we have Rosemary in the garden.
I am definitely in a potato rut and I've never heard of putting them in an ice water bath. Crispy potatoes are on the menu for my next barbeque! Thanks Chris!
An ice bath, I had no idea. I made fries last night and sweet potato fries easy peezy, but white potatoes I have a harder time, they burn on the outside and it doesn't seem like the center is cooked right! Now I know! I love rosemary and roasted potatoes! Your photos are beautiful!
Thank you for the tip on soaking the potatoes first. I use rosemary but have not added celery seed and coriander before. Sounds great.