Roasted Potatoes

We wanted potatoes to go with some beautiful strip sirloins we’d found, but we didn’t want mashed or fried or baked. So we roasted, with the potatoes at Mosca’s and the potatoes fournou from Greek restaurants in mind. After a few tries, here’s what we came up with.

Roasted young potatoes

  • 3 lbs. medium potatoes, preferably Yukon Gold
  • 2 Tbs. salted Creole seasoning
  • 2 tsp. dried oregano
  • 1 tsp. dried dill
  • Leaves of 1 6-inch sprig fresh rosemary, or 1 tbs. dried rosemary leaves, chopped
  • Juice of 1 /2 medium lemon
  • 1/4 cup olive oil

Preheat the oven to 400 degrees.

1. Scrub the potatoes and place them on a baking sheet. Bake in the preheated 400-degree oven for 20-35 minutes (depending on size), until a kitchen fork plunged into the largest one no longer encounters hard resistance.

2. Remove the potatoes and let them cool enough to handle. While waiting, preheat the broiler.

3. Cut the potatoes into quarters (or eighths if they’re on the large side). The pieces should be about two inches long. Place them skin side down on the baking sheet. Sprinkle the potatoes with the Creole seasoning and the herbs. Mix the olive oil and lemon juice and sprinkle over the potatoes.

4. Put the potatoes in the broiler, about two inches from the heat source. Roast until the tops of the potatoes begin to turn dark brown. Remove and serve immediately.

Serves six to eight.

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  1. michael rosenfeld on October 9, 2014

    what so we do with the lemon juice???????