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Little Roasted Red Potatoes

April 6, 2010

Leftover roasted potatoes (I forgot to get a picture on the day they were eaten) with chicken

My mom invited herself over on Sunday promising that she would cook. Now, a promised meal from most people’s mom is pretty awesome. A promised meal from my mom will entail a lot of gagging, stomach cramps and confusion (“Why is she putting Tabasco into her asparagus and calling it stir fry?”). It’s not right. And it’s not a way to maintain our appetites, so The Boy & I usually brainstorm a Plan B, which always involves cooking an entirely separate meal. Plan B has backfired on us a few times (i.e. we end up feeling guilty and eating her food. And then she ends up taking the untouched food and leaves us her cooked concoction).

This past Sunday, Plan B was successful for the very first time. I am still not sure how exactly we did it. But we did it. Success!

Dinner was fairly simple with appearances by an impromptu papaya salad (goi du du), grilled chicken (marinated with Sweet Baby Rays . . . mmmmm), rice and roasted baby potatoes.

Mmmmm . . . potatoes.

Of course, I forgot to take a picture of the spread because I was busy running between the kitchen and grill outside while Van was pacing in the kitchen asking, “We eat now? No? How about now?” Ugh.

Back to potatoes. Mmmmm . . . someday I’ll put together “An Ode to Potatoes” (not sure what that will entail) but for now, I’ll offer my easy peasy roasted potatoes recipe. And The Boy’s review.

The Boy’s Reaction: Closed eyes. Smiles. Takes another bite. And another. And another . . . [He loves his potatoes.]

[Guest] Van’s Reaction: “Oh honey, I like this . . . can I take home with me?” [Pulls 3 containers out from her bag.]

Little Roasted Red Potatoes

20-25 little red potatoes (varying 1-2″ in diameter)
olive oil
kosher salt

Place potatoes in a pot of boiling (& salted) water. Cook for approximately 30 minutes or until potatoes are cooked thoroughly.

Preheat oven to 400 degrees.

After potatoes are cooked, drain & rinse. Place potatoes on a large cookie sheet. Drizzle olive oil (I used about 1/3 cup) and sprinkle salt (I used about 3 tablespoons) over them. Toss together with hands, if not too hot. Place in oven and bake for 30 minutes (at the halfway point, take a large spoon and move the potatoes around so that they don’t stick to the pan).

Serve immediately. Don’t burn your tongue.

Although they are stinkin’ good right out of the oven, they lose a slight deliciousness when they become leftovers (but still, they work as leftovers-see picture at the beginning of the post).

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