Red Roasted Potatoes
These Red Roasted Potatoes are technically overcooked, but that’s what it takes to get that perfect marriage of crispy-crusty outside and creamy-soft inside. The only real way to lose at this is to undercook the potatoes. This is considered a crime against nature, and will not be tolerated. I served mine next to some grilled bass, which was topped with a very garlicky sauce, so I didn’t add any to my potatoes. If you do want some garlic flavor, add some crushed cloves to hot olive oil, and let it sit for an hour. Then strain and use olive oil as shown. This is the kind of beautifully humble dish that makes any meal better, and is more than worth learning to make well. I hope you give it a try soon. Enjoy!
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat. Sprinkle with red bell pepper, thyme sprigs, kosher salt, black pepper, and cayenne pepper.
- Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to the oven and bake for 20 more minutes.
- Toss vegetables again, turning potatoes so the unbrowned sides come into contact with the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
- Turn the oven off and leave potatoes in the oven for 15 more minutes. Toss once more. Season with salt, black pepper, before transferring to a serving bowl.
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