This recipe is for Traveling Tina.
small Red Potatoes
pot of Water
Smoked Paprika or your favorite dry seasonings
Pre-heat oven to 400°.
Clean the potatoes and then drop them into the pot of water.
Bring the water up to a boil, then reduce the heat so that the water goes down to a simmer.
As soon as the potatoes are fork tender, but not fully cooked, remove them from the water.
Cut each potato into quarters. Do this carefully, they will be hot.
Place the wedges on a baking sheet.
Drizzle oil on the potatoes. Sprinkle them with s/p and paprika. Use your fingers to evenly spread the oil and seasonings around.
Place the tray in the oven and cook to your desired crispy/brownness. It wont take too long, so keep an eye on the potatoes!
Serve with gluten freeTarragon Dijon Mustard Cream.
-The potatoes don't have to be parboiled before roasting, I just like the texture it produces and they seem to cook a bit quicker that way.
-You can also roast potatoes and vegetables on the grill outside. Follow the above steps, but put the veggies on the grill, away from direct heat and close the lid. Flip once, if desired. Remove them when they are light in some spots, dark in others. If you're roasting vegetables, they should still be a bit crisp when you remove them from the grill (or oven). Tender crisp, as they say.
You can roast many vegetables by rubbing them with oil, salt and pepper and then baking at a high degree. It's a simple technique that yields great flavor and texture!
A 'How to Roast Garlic' tip will be posted tomorrow. Till then, bon appetit!