Roasted Reds

By Lisa Schroeder
Published on: April 6, 2018

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When it came time to decide what potatoes to serve for breakfast at Mother’s Bistro & Bar, I had my work cut out for me. I didn’t want to serve the same roasted potatoes I served at Besaw’s, where I was the chef for two years. I couldn’t serve hash brown potatoes because our kitchen wasn’t big enough to saute them and still cook eggs and pancakes. I new the potatoes had to be great, because most people judge their breakfast based on the potatoes (I do, at least!). After much experimentation, I came up with these flavorful, easy-to-make potatoes, which are great for dinner, too.

1 1/2 pounds small red boiling potatoes

1/2 teaspoon (generous) dried thyme, or 1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon kosher salt

1/2 teaspoon (scant) freshly ground black pepper

1/2 teaspoon (generous) garlic salt

1/4 cup extra-virgin olive oil (or 1/4 cup half olive oil and half canola oil), plus more for the pan

 

Heat the oven to 450 degree F. Gently scrub the potatoes with a vegetable brush under cold running water. Cut in half lengthwise (don’t peel), and then cut in half lengthwise again and place in a large mixing bowl. Add the thyme, salt, pepper, garlic salt, and oil to the potatoes. Gently toss with your hands to coat evenly.

Oil a rimmed baking sheet. Pour the potatoes onto the pan, spreading into a single layer. Place in the oven and bake for for 1 hour, or until golden brown and tender when pierced with a fork. Be sure to stir the potatoes with a spatula and rotate the pan every 20 minutes to help them cook evenly. The potatoes can be made a few hours ahead (but undercooked slightly), kept at room temperature, and reheated in a 350 degree F oven for about 15 minutes, or until heated through.

Lisa Schroeder

Lisa Schroeder

Lisa is the chef/owner of Mother's Bistro & Bar in Portland, Oregon. Her award-winning restaurants have been featured in The Oregonian, Food & Wine, Cooking Light, Town & Country, USA Today, and Bon Appetit.

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