Rosemary and Cheddar Roasted Potatoes

It was a Saturday night. Friends invited us out for drinks. We couldn’t find a babysitter.  Here we were standing in our kitchen, embarking on one of my least favorite discussions: What are we going to have for dinner?

After a week of planning, cooking and delivering home cooked meals to our table, I want a break. It’s not so much the cooking I mind, it’s the decision making. On an average week, I probably make 347, 658 decisions. Everything from how to handle an upset client to which color shirts the kids will wear that day. Sometimes, I just do not want to make another decision. After giving my husband the: I don’t feel like cooking, but I don’t want to order out either because we have food here shoulder shrug and sigh. He took control.

He informed me we were having potatoes. I sighed again at the unexciting choice. It turned out I was wrong. The end product was a yummy quasi-indulgent dinner with french fry-like qualities without the french fry-like guilt. And bonus – no extra trip to the grocery required.

This was so easy, improvised and comprised of kitchen staples. Step-by-step instructions with pictures are below with the more formal recipe following (but the best part about this is how informal it is!)

After washing the potatoes, I cut them lengthwise into halves, then quarters, then eighths. I was starving. I wanted them thin so they would cook faster. Next we threw them in a bowl and tossed them in olive oil.

IMG_8742

Then we laid the potatoes on their backs on an aluminum foil lined baking sheet and sprinkled them with salt.

IMG_8746

We placed them in the oven and baked them until the edges began to brown, about 20 minutes.

IMG_8747

We removed the potatoes from the oven and topped them with anything we could find in the fridge. Which was cheddar cheese and rosemary left over from a recipe from earlier in the week. My husband was apprehensive about the rosemary, so I only sprinkled it on half (later he told me the rosemary worked.)

IMG_8750

There were no left-overs here. Once it was out of the oven, they disappeared very quickly.

IMG_8756

Ingredients

  • Potatoes – we used baking, but any type of potato can be used
  • Olive Oil
  • Salt
  • Toppings – Anything in the fridge that will complement potatoes or just sounds good.
    • Ideas: cheese, bacon, chives, parsley, butter, garlic, barbecue sauce and / or favorite seasoning mix.

Directions

  • Preheat oven to 400 degrees
  • Line baking sheet with aluminum foil
  • Cut potatoes lengthwise into wedges / strips
  • Toss the cut potatoes in olive oil
  • Place potatoes with the potato skin side down on the baking sheet
  • Sprinkle lightly with salt
  • Bake for about 20 minutes, checking occasionally
  • Remove from oven when the edges begin to brown
  • Turn the potatoes on their sides – this provides a larger surface for toppings
  • Add toppings of your choice
  • Place in oven for a few minutes to melt the toppings
  • Remove from oven and serve
    • We sprinkled barbecue sauce on top, but other sauces can be used too

IMG_8763

2 thoughts on “Rosemary and Cheddar Roasted Potatoes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s