National Potato Month
The only requirement involves cooking to break down the starch. Although potatoes are one of the great things on Earth using the correct potato for your dish is important. Most potato dishes are served hot, but some are first cooked then served cold, notably potato salad and potato chips/crisps.
Potatoes are one of my favorite things so as I’ve been doing with National Breakfast Month, I will be posting a potato recipe daily until the end of the month.
Potatoes are often a meal-time staple, and if you’re looking for an easy side dish for your next “meat-and-potatoes” meal, check out this garlic roasted potatoes recipe from the “Barefoot Contessa,” Ina Garten.
Garlic Roasted Potatoes (adapted from foodnetwork.com):
• 3 pounds small red or white potatoes
• 1/4 cup olive oil
• 1 -1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons minced garlic (approximately six cloves)
• 2 tablespoons minced fresh parsley
Preheat the oven to 400-degrees F.
Combine olive oil, salt, pepper, and garlic in a bowl. Cut potatoes in half or in quarters and place in the olive oil mixture; toss until the potatoes are well coated. Transfer the potatoes to a baking sheet and spread out into one even layer. Roast in the oven for 45 to 60 minutes, flipping twice during cooking to ensure even browning, baking until browned and crisp.
Remove the potatoes from the baking sheet, toss with parsley, season to taste, and serve hot.