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Roasted Potatoes

“The first year we grew our own potatoes was a great experience. We grew Yukon Gold, Norland and Russian Blue. It is amazing how much better a fresh potato tastes. I mixed all three colours when making roasted potatoes.”

INGREDIENTS
  • 1 – 1 1/2 pounds small or fingerling potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons seasoning
  • salt and pepper
  • FOR SEASONING ANY OF :
  • ClubHouse Greek herb mix
  • ClubHouse Italian herb mix
  • Epicure Focaccia Bread Spices
  • 1 tablespoon fresh rosemary mixed with 3 garlic cloves, crushed
DIRECTIONS
  1. Clean and dry potatoes. Slice potatoes in half or quarters if larger. Leave skins on.
  2. In serving bowl, drizzle with olive oil. Toss with seasoning mix, salt and pepper.
  3. If cooking outdoors, place seasoned potatoes in a BBQ vegetable grill basket. I use a deep basket version that is about 6 inches deep. It does a great job of tossing vegetables as the cook. BBQ for 1/2 hour, turning often.
  4. If cooking indoors, preheat over to 475F. Place potatoes spread evenly on cookie sheet. Bake in top rack (high heat is the key) for 30 minutes, turning often.
  5. Season with more salt if desired and serve.

Yield: 4 servings

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