Sometimes planning meals is as exhausting as making them — especially after a food- and family-filled Thanksgiving weekend. Once the holiday’s passed, you have to to deal with the leftovers and figure out how to stop pigging out on all the chocolate you got. (What?! No one else got chocolate?? Guess your husband’s family doesn’t live in a town with a chocolate outlet.) This week, I pulled out the turkey scraps, made a salad, and roasted up the potatoes. Everyone loves roasted ’taters, and they take no time and little skill to make perfectly.
RECIPE: Roasted Potatoes
Serves 4-6
Ingredients
4 medium potatoes
2-3 tablespoons olive oil
paprika
curry powder
salt and pepper
Start with four medium-sized potatoes; wash them but don’t peel them. Slice the potatoes into bite-size pieces, about 2 inches wide.
Preheat the oven to 400°F. Toss your potatoes in 2-3 tablespoons olive oil and sprinkle them with paprika. (In regards to “how much paprika”: add just enough so that you can see it on the potatoes once mixed. I also like to add a bit of curry powder.) Salt generously.
Spread the potatoes on two parchment-lined cookie sheets (so they’re not touching) and put them in the oven.
Bake for 20 minutes and toss. Bake another 15 minutes, or until the outsides are browned and crisped and the potatoes are tender.
Serve immediately. And don’t wait too long to get to the table or they’ll have disappeared!
These leftovers just beg to be snacked on…and dipped in ketchup.
RECIPE: Roasted Potatoes
Serves 4-6
Ingredients
4 medium potatoes
2-3 tablespoons olive oil
paprika
curry powder
salt and pepper
Instructions
Preheat oven to 400°F
Wash but do not peel the potatoes. Cut them into bite-size pieces-about 2 inches in size.
In a large bowl, toss the potato chunks with 2-3 tablespoons olive oil, some paprika and some curry powder (optional). Add enough of the spices so you can still see them on the potatoes after being well tossed.
Salt generously.
Put the potatoes on 2 parchment-lined cookie sheets; do not let the potatoes overlap.
Bake for 20 minutes and then toss lightly to turn the wedges over. Bake another 15 minutes and check. Potatoes are ready when the exterior is browned and crisped, and they are tender on the inside.
Sue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 3-year-old.
Related:
Posted:
by Sue Riedl