Prep 10 mins
Cook 45 mins
Middlebury Summer Language Schools have fabulous dining hall food. I studied at the Japanese school during the summer of 2007 and was always excited about the food offerings. This recipe is my approximation of their delicious roasted red potatoes. The combination of spices may seem a little overdone, but together they are an exciting--but not overpowering--taste sensation!
- 6 -8 small red potatoes
- 1 -2 tablespoon extra virgin olive oil
- 1 dash cayenne pepper
- 1 dash rosemary
- 1 dash thyme
- 1 dash dill
- 1 dash garlic powder
- 1 dash parsley
- 1 dash black pepper
- 1 dash salt
- Pre-heat the oven to 350°F.
- Wash and slice potatoes into bite-sized pieces (quarters or eighths, generally).
- Set potatoes in a glass Pyrex pan. I usually use an 8x8, but if you make lots, a 13x9x2 will do. The potatoes should cover the bottom of the pan; it's best if they aren't piled.
- Drizzle the olive oil on top of the potato pieces.
- Go crazy with the spices. I recommend a good sprinkle of all the spices listed, although you can add or subtract any savory spices you choose. The cayenne does give it an extra kick.
- Cook for 45 minutes at 350°F.
- Let cool for 5 minutes (that olive oil gets really hot), and enjoy!
As much as I like cayenne, I really didn't like it in these potatoes. The seasonings smelled so good but didn't have the taste I was hoping for. And I ended up putting it all under the broiler to get a few roasted bits on the potatoes. I may try this again but will probably cook it entirely under my gas broiler instead. I like my roasted veggies to have some caramelization or, at least, some roasted skin on them. Cooked this way in my oven (heat underneath, not above) these just cooked, they didn't "roast." In someone else's oven they may roast much better. They weren't bad, they just didn't come out the way I'd hoped.