Recipe by Dragon
These are the herb roasted potatoes I served with my Grilled Steak with Mushroom Tarragon Sauce. Steak and roast potatoes are a perfect combination. The secret to getting my potatoes crispy on the outside and tender on the inside is butter and a pinch of sugar. The butter gives the potatoes a really crispy outside. The sugar adds to the rich golden brown colour. Give it a try. It really works.Serves: 2
Ingredients:
2 large yukon gold potatoes, washed and cut into 1 1/2 inch chunks
1/2 tablespoon fresh rosemary, chopped
1/2 tablespoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
pinch of sugar
2 tablespoons butter, melted
Directions:1. Preheat oven to 400°.
2. Put all the ingredients into a bowl and mix until well combined.
3. Place potatoes in a single layer on a non-stick baking sheet. Bake for 15 minutes.
4. Turn the potatoes over and bake for another 15 minutes.
5. Turn a final time and bake for a remaining 10 minutes until the potatoes golden brown and crispy.
your food always looks so amazing!! wish i could have these for lunch instead of my boring work canteen! :)
ReplyDeleteInteresting technique with the addition of sugar. Must give it a bit of a nice crust.
ReplyDeleteThe sight of the lovely golden crusts around the edges of the potatoes drew me in immediately! I'm interested in trying that sugar trick...
ReplyDeleteGood times.
ReplyDeleteI cannot wait to make this whole meal. I actually thought about it today!
ReplyDeleteThose are precious hints - will be trying these soon, Dragon!
ReplyDeleteI love how the possibilities are endless with this recipe. Sugar, you say? I've never heard of that. That crispy outside is almost the most important part of the potato, so that's a great Dragon secret :)
ReplyDeleteLove the secret about melted butter & the sugar. I usually do a drizzle of olive oil...but nothings better than butter! Delicious looking bites!
ReplyDeleteI'm always a sucker for a crispified potato. And adding herbs, particularly rosemary, makes me simply SWOON.
ReplyDeleteThese, my dear, would make a lovely dish for breakfast. Got leftovers?
Beautiful potatoes, great side dish...
ReplyDeleteAbraço
Yukon Gold's are delicious! Love what you've done here - so incredibly crisp. Butter and sugar? How can anyone resist!
ReplyDeletearundathi: Canteen food? Yuck!
ReplyDeletejude: You won't regret it.
kathy: Let me know how it turns out.
ananymous: Good times indeed.
noble: Salad is coming tomorrow. :)
patricia: Glad to help.
adam: shhh, the secret is just between us.
passionate: Nothing is better than butter.
lo: Great idea, serving these for breakfast!
mesa: Obrigada!
christie: No one can resist these.
so - I was all set to try a roasted potato recipe when I learned that my gas had been shut off by accident. so, I'm still gonna try this. i think your recipe is similar to the one I'm going to try - only difference is that I'm going to par boil the potatoes first - then toss them w/your ingredients and add a bit of flour so they crisp up nicely.
ReplyDeleteLook out for pics over the weekend.
-DTW
www.everydaycookin.blogspot.com
Thanks for the idea. I am in the pursuit of finding the perfect roast potato. You made my search complete...the potatoes lokk perfect to me!
ReplyDeleteCoincidently, I was just reading Jeffrey Steingarten's take on the perfect fry. It sounded good, but I hate frying. Then, you bring me this. Yay! The sugar is an interesting addition. Not too sweet?
ReplyDeleteyummmm! I love a bit of sugar in savoury dishes. It does what msg does but it isn't msg. well done! :)
ReplyDeleteJust found you on foodgawker... those potatoes look amazing! Thanks for sharing the secret to making them perfect!
ReplyDeleteThey look great! I've never heard of adding sugar.
ReplyDeletehere's another little hint (my mom told me about this one): put the cookie sheet in the oven while it's preheating: then when you put your potatoes on the cookie sheet, it helps them to form a crust!
I've never tried butter and sugar, but I'm going to be trying it now! Thanks for the tip!
ReplyDeleteI'd never heard of the sugar tip before this, I should give it a go. Does it affect the taste noticeably?
ReplyDeleteThose roast potatoes look perfectly golden brown.
ReplyDeleteI love this! I can imagine the aroma of these potatoes - yummm!
ReplyDeletedarius: If I'm using a thicker cut of potato, I will par boil it as well. Hope your gas is up and running soon.
ReplyDeletenina: Glad I was able to help with your search. :)
dee: It is not sweet at all and I bet you won't even notice it. They just taste yummy.
rita: Thanks!
patsyk: You're most welcome and thanks for stopping by.
olga: Great hint! Thanks.
deborah: You're welcome.
tim: You won't even know it's there, Tim.
kevin: Thanks!
sunshinemom: They smell amazing.
Oh WOW, just look at those! I have never had huge success with crispy roast potatoes but maybe your recipe will be The One :)
ReplyDeleteI tried it using sweet potatoes and added a lot of dried onions, that kicked it up a few notches!!
ReplyDelete