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Crispy Roast Potatoes - total time 45 minutes


Still trying to come up with another side for your Thanksgiving feast?  Tired of mashed potatoes?  (Although that has always been one of my favorites.)  These crispy roast potatoes are somewhere between a baked potato and home fries with soft, fluffy insides and a crunchy, buttery outside making this a perfect side dish!

I have been making these since I first saw Jamie Oliver make them on his holiday series on the Food Network a couple years ago.  I love Jamie's passion for food and food education.  It was so interesting to see on Food Revolution what is in school lunches and how easy it is to make a couple swaps without increasing the cost to make healthier meals.  And also to see how children aren't able to identify most produce.  I couldn't believe it... but at their age, my answers probably would have been pretty similar.  Now between Green BEAN delivery, our CSA, and summer garden... our kitchen is always packed with produce and I couldn't imagine it any other way.  Amazing how things change!

Back to the potatoes!  They are really easy and super customizable.  I love butter and potatoes together, but you could totally use olive oil or truffle oil... or bacon fat.  The herbs are the same way... rosemary, thyme, sage... whatever your favorites are.  Change up the potatoes too; fingerling, yukon gold, blue potatoes, red potatoes... really any potato works (my favorite are the blue potatoes, they are so pretty and are packed with flavor and nutrients).

2 lbs potatoes, cut into halves or wedges
3 tbsp butter
3 garlic cloves, shredded
.25 cup parm, shredded
green onion
salt and pepper

1.  Preheat oven to 400 degrees and bring pot of water to a boil (salt the water).  Cut potatoes (halves for small or fingerlings, wedges for larger potatoes).  Boil potatoes for about 8 minutes. 
2.  Chop rosemary and green onions, shred garlic and parm.  Drain potatoes and return to dry pot.  Add butter, herbs, and garlic... toss together to coat and pour potatoes onto a lined baking sheet.  Sprinkle parm on top and place in oven for 25 minutes.
3.  Potatoes should be sizzling and starting to crisp up.  Turn the oven to broil for 3-5 minute (watch to make sure it doesn't get too crispy, aka burnt).  Potatoes are ready to serve!

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