If there's one side dish I love, it's potatoes; pretty much any way they can be prepared, is good with me! The next time you make potatoes, consider elevating their flavor with this easy seasoning blend.
Ingredients
(Yield enough to season 4 potatoes, depending on their size)
- 1/2 tsp freshly ground black pepper
- 1 tsp salt (I like to divide this evenly between kosher salt and flaky sea salt)
- 1/4 tsp granulated garlic
- 1/4 tsp dried* rosemary and/or thyme (*I prefer fresh herbs when available)
- and a pinch of red pepper flakes
Directions
- If using dried herbs, combine all ingredients in a small bowl. If using fresh herbs, combine the pepper, salt, garlic, and red pepper flakes in a small bowl; add in the minced fresh herbs towards the end of the cooking preparation time, so they maintain their green color.
Uses
For fried potatoes: wash potatoes and cut into desired size pieces. Add ~2-3 TBSP oil to a skillet and allow it to become hot over medium-high heat. Then, add potato pieces and toss in the skillet to coat the potato pieces. Cook for 10 to 12 minutes, stirring every so often. As the potatoes begin to turn golden brown, sprinkle in the seasoning mixture, gently mixing to ensure coverage on all pieces. Continue cooking until potatoes are golden brown and crispy on the outside (and soft on the inside). Add fresh herbs (if using) the last few moments of cooking. Add any additional salt that may be needed.
For roasted potatoes: pre-heat oven to 425F and line a baking sheet with a piece of parchment paper. Wash potatoes and cut into desired size pieces. In a large bowl, add ~2 TBSP oil and add in the potato pieces and seasoning mixture, gently mixing to ensure coverage on all pieces. Spread the seasoned potato pieces in a single layer on the baking sheet and roast for around 30 minutes. Add fresh herbs (if using) the last few moments of cooking. Cook until the potatoes are golden brown, with a crisp exterior and soft interior. Add any additional salt that may be needed.
For baked potatoes: refer to this recipe