~ Carol's Herbaceous Simon & Garfunkel Potatoes ~
Carol is my neighbor -- across the street and a few doors down. Door-to-door -- about a 10-minute dog walk. I've known her for nineteen years now. She and her cocker spaniel Jack were the first to welcome me and my poodles to the neighborhood -- we were playing in the middle of a field, the future site of our new home, when she and Jack came by to say "hi". That chat started on a fine Spring afternoon in 1996, and, just ask our husbands, it has never stopped.
Like a lot of you, I love potatoes and I especially love roasted potatoes -- seductively crispy on the outside, steamy soft and tender on the inside. Is there anyone who has the willpower to resist? From poultry to pork to pot-roast and prime-rib, they are a side-dish that everyone loves. While roasting potatoes is a simple and straightforward process (chop into desired- but even-sized pieces, toss in fat or oil, season with salt and pepper and roast), after tasting the first forkful of herbaceous spuds Carol served to us one evening at dinner, I said "you've got to tell me what you seasoned these potatoes with." Her husband Dick chuckled and proudly replied,
"These are her Simon & Garfunkel potatoes: Parsley, Sage, Rosemary and Thyme!"
Experts will tell you that while all potatoes can be roasted, not all potatoes are created equal: Starchy russets produce the crispiest crust with fluffy, dry interiors; Yukon Golds produce a slightly less crispy crust with creamier centers, and; Waxy reds with their naturally creamy texture get the least crispy and are not recommended for roasting at all (but I beg to differ with that opinion). In my food world, it's all about "what you like and how you like it", so, use whatever potato you like best and stand with your feet firmly-planted behind your decision.
1/2 cup olive oil
1 teaspoon each: dried parsley flakes, rubbed dalmatian sage, crushed rosemary, thyme leaves, granulated garlic powder and cracked black pepper
1 1/2 teaspoons sea salt
This can be done up to an hour prior to roasting as follows:
~ Step 3. Roast potatoes on center rack of preheated 350 degree oven for 1 1/2 hours. After thirty minutes of roasting, give them a stir. After 45 minutes of roasting, stir them every 15 minutes until golden brown. Remove from oven and serve immediately.
A blend of a few common (dried) herbs, playing in harmony together, make this sublime potato side-dish sing with flavor:
Special Equipment List: vegetable peeler (optional); cutting board; chef's knife; 13" x 9" x 2" casserole; large spoon
Cook's Note: My recipe for ~ The Lazy Lady's Corned Beef Hash Recipe ~, can be found in Categories 9 or 20, and, unlike other recipes, I do not use store-bought frozen hash browns. My secret is to medium-dice (1/2") the gold potatoes and roast them using Carol's recipe, then, stir them into the sautéed corned beef cubes.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2016)