Screaming Potatoes

Whether baked, fried, or mashed, potatoes have never been my favorite item on the plate.  I always want something more–more texture, more flavor, more oomph!  It seems ironic then, that the star ingredient of my first post happens to be potatoes.

These potatoes, however, stand out from the typical potato crowd.  Fluffy on the inside and addictively crunchy on the outside, flavored with rosemary, thyme, and garlic–these will convert any potato-hater.  My favorite part is hearing the little spuds scream as they come out of the oven, telling you they’re ready to eat.

Screaming Potatoes

Screaming Potatoes:

I wouldn’t call this a recipe, as much as a technique.  Feel free to put your own unique twist on the herbs and spices used.  I would imagine that chili powder and garlic, or curry powder, red pepper flakes, and garlic would be divine!  Go ahead, be creative.

2 pounds of assorted, thin-skinned potatoes
Generous drizzle of olive oil (I use around 4 tablespoons)
2 cloves garlic, thinly sliced
1 1/2 teaspoons sea salt
1 teaspoon freshly ground pepper
1 tablespoon rosemary
1/2 tablespoon thyme

Preheat the oven to 425 degrees.  Line a large baking sheet with aluminum foil or parchment paper.

Scrub the potatoes and cut them into bite sized pieces.  Scatter evenly on the baking sheet.  Drizzle the potatoes with olive oil (you can also use melted butter, if you prefer).  Sprinkle the garlic, salt, pepper, rosemary, and thyme over the potatoes.  Mix with your hands until the potatoes are evenly coated.  When potatoes are cooked through, which will take approximately 25 minutes depending on the size of the potatoes, place under the broiler for 5 minutes, or until nicely browned. Enjoy

Note: Do not eat until the little spuds stop screaming, or you’ll be the winner of a very burnt mouth!


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