Take-out Tuesday, Perfect Roasted Potatoes

the Painted Apron

11 years ago

HH was complaining that fries didn’t come with his burger

Who cares about french fries right now!

I just want to sit here and enjoy the view

and the blue sky

and the perfect 80 degree day

at this fun and funky outdoor restaurant

which is basically empty on a quiet fall Friday~

When school starts and football season is in full swing

The coast belongs to the locals once more

and that’s just the way we like it

Since HH was feeling potato deprived, I decided to make him some for dinner that evening…

Come on in the kitchen, I want to share a couple of secrets to perfect roasted potatoes that I just discovered~

I used red potatoes, fresh garlic, a sweet onion and some peppers

One of the secrets is to toss them around in a bowl with olive oil and melted butter

season well with pepper and seasoned salt

Toss gently and well~ I used my hands which was really messy, but fun!

Put the beauties on a piece of foil on a baking sheet. I sprayed the foil with olive oil spray just to make sure nothing stuck~

Bake at 425 for 25 minutes, remove from oven and stir gently. Set oven to 500 and return vegetables to oven for 15 more minutes. This is the secret! They will get lovely crisp edges and some dark places and turn into crispy yet soft heavenly bites. Watch carefully at the end!

Here’s the recipe, which I adapted from the Pioneer woman’s Best Breakfast Potatoes Ever

PERFECTLY ROASTED POTATOES

Course Side Dish

Cuisine American

Keyword easy side dish, easy, healthy side dish, roasted potatoes, roasted vegetables

Servings 2

Ingredients

4-5 red potatoes
1/2 red pepper
1/2 orange, yellow or green pepper
1 large Vidalia or sweet onion
1-2 cloves garlic
1 T butter
olive oil
seasoned salt pepper

Instructions

Cut potatoes in half and then half again.
Cut peppers into 1-2 inch squares.
Cut onion in half, then cut the halves in half and half again so you have basically cut the onion into square pieces like the peppers.
Finely chop garlic. Melt butter in a mixing bowl in the microwave. Add 1-2 T olive oil. Add vegetables and season. Toss gently to evenly coat vegetables.
Line a baking sheet with foil and spray with olive oil spray. Put vegetables on baking sheet and spread into an even layer. Bake at 425 for 25 minutes. Re move and turn oven to 500. Toss veggies gently and return to 500 degree oven for 15 minutes until just starting to turn dark and crisp on the edges. Serve immediately. Makes 2-4 servings. Double quantities as needed.

We love vegetables so this recipe was 2 servings for us~

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The photos were taken at The Gulf restaurant in Orange Beach, Alabama. It has some really fun decor and lots of lounging areas and funky furniture. I always get ideas when I go there. Did you see the cool chicken wire lantern on the coffee table by the orange life preservers? You can see more photos here

We are going to be going back and forth a lot this month so I wanted to have some easy fall decor around to enjoy when we’re here…. I have been playing with pumpkins….. tomorrow I will show you some easy and quick pumpkin making ideas!