Thursday, November 3, 2011

Seasoned Roasted Potatoes

This is a Penzeys Spices recipe. It sounded simple and delicious.

Potatoes with skins, cut into bite-sized chunks (I used 3 medium-to-large Yukon Gold potatoes)
Yellow onion, chopped (I used half an onion)
Seasoning (a couple tablespoons; I used Northwoods Seasoning, as did the original recipe, but you could use something else)
Vegetable oil (a couple tablespoons; I used canola)

Preheat oven to 375 degrees F. Put the potatoes and onions in a 9x13-inch baking dish (or similar). Sprinkle the potatoes and onions with the seasoning, and toss to coat. Add the olive oil, and toss again. Put the dish in the preheated oven. Bake for about an hour, stirring ever 10 minutes during the first 30 minutes of cooking, then baking uninterrupted for the next 30 minutes or so. The potatoes will be nicely browned when done.

We had these on the same night as the corn, and it must've been a disappearing-seasoning sort of night (aside from the steak, which was fantastic). The potatoes were so totally mediocre flavor-wise, despite the fact that Northwoods Seasoning has some serious flavor before roasting. Perhaps another type of seasoning would work better for this recipe, or perhaps it would work better to add the seasoning toward the end of the roasting process, because it was virtually undetectable the way we used it. However, the potatoes had a great texture and were excellent once we drizzled them with the reserved (boiled) marinade from the steak.

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