A Toast to the Roast! Toni’s Roasted Potatoes!
My mother is a great woman. Not in the “because she’s my mom” kinda way but because if I wasn’t related to her, I’d be her friend. She’s always been the “cool mom” yet didn’t “serve” our every whim. Precisely because she raised us with the words “I’m your mother not your friend”, our adult relationship evolved respectfully with me earning her respect in return.
She is also the reason for the basic tenet of KitchAnnette – fast, easy, and DELICIOUS dishes. She’s not a woman who was EVER going to spend a lot of time in the kitchen – she had a LIFE, after all. Yet her dishes always tasted like she’d spent hours cooking. When I was on my own and asked for her recipes, my pat response after hearing the simple steps for my favorite meals was, “that’s it??????” Yeah. That’s it.
Although I’ve shared many of her recipes, this one is particularly wonderful. She learned to make them from her mother and now she’s the roasted potato queen! Although she is a FABULOUS baker, these potatoes are her signature side dish! With Thanksgiving right around the corner, I wanted to learn how to make them from the pro herself and then let you in on it!
They are SO delicious. I can never choose which I like best – whites or sweets. But it’s the onions that really seal the flavor deal. Now here’s a fun addition – occasionally she’ll throw us off by adding a few white sweet potatoes. If you can get some, definitely add them in.
I don’t know what it is. Very simple ingredients and easy directions but the results are the hands-down BEST roasted potatoes I’ve ever had. Make them and you’ll say the same!
- • 3-4 medium Idaho potatoes
- • 3-4 medium sweet potatoes
- • 1 medium onion
- • 1 cup canola oil
- • salt & pepper to taste
- Peel potatoes and cut into large chunks. Add potatoes to a large pot of cool water and parboil them, or bring to a boil for about 2 minutes. Drain all but about an inch of water.
- Thinly slice the onions and mix in with the potatoes. Add oil, salt and pepper and combine.
- Place in a baking dish and bake at 400° for 30 minutes. Turn them and bake for an additional 20-30 minutes or until edges are crispy and a fork easily goes through them.