I have been trying to get this roasted potato recipe the way I wanted for quite some time but the perfect side dish eluded me until now. You would think something as simple as potatoes could not present any challenge for a seasoned cook. Fortunately I am nothing but, so after some weird experiences resulting in mushy potatoes or spicy hot, here it is.
This dish is extremely easy to make, the most time I had to spend on, was peeling the freakin’ potatoes, activity which I really hate but once you get that one down, you are home free. I used beets and three potatoes types: the normal kind, and two sweet, yellow and orange but you can use whatever you want. As with all my recipes, ingredients and quantities are mostly guidelines, you could and should tailor the recipe according to your own pleasure/taste and … common sense. Regarding those beets, which I love, they will get their red juice into potatoes and whatnot so if you are not a fan you can replace them with more potatoes. The thing is, you will not mix/stir the potatoes once you place them in the oven, so only the bottom might get red.
They say “a picture is worth a thousand words”, exactly what I’m trying to accomplish with my first image. After peeling, chopping, crushing and cutting, place all ingredients in a relatively deep pan. I had so many potatoes and stuff so I used the turkey pan, the idea is to have them spread out a bit so they don’t hold too much moisture and become mushy. When all is nice in the pan you can add all the other ingredients, spices, olive oil and wine.
I baked these in a preheated oven at 375° F / 190° C for maybe an hour… I think, but you should check the potatoes with a fork from time to time, your oven might be different. However, at the end, I switched on broil and cranked up the heat to 450° F / 230° C for 5 minutes in order to get some crispiness on them. Check out the next image and let me tell you, we finished the whole thing. They were that good.
We used this side dish to accompany a rack of lamb which by itself, was divine. Nothing fancy with the lamb though, just salt and pepper and grilled the way we like it.
- 2-3 medium size potatoes
- 2 medium size sweet potatoes, yellow and orange
- 1 medium size beet
- 1 green pepper
- 3-4 small tomatoes
- 4-5 shallots
- 5 cloves of garlic
- ¼ olive oil
- 2-3 tbsp balsamic vinegar
- ¼ red wine
- 1 tbsp cumin
- pepper to taste
- 1-2 tsp oregano
- ½ tsp smoked paprika
- ½ tbsp paprika
- 4-5 leaves of basil, chopped
- Preheat oven to 375° F / 190° C.
- In a big bowl mix the oil, salt, pepper, balsamic vinegar, red wine and all the spices. Pour all your veggies in and toss until everything is well covered by oil and stuff.
- Pour all the contents of the bowl in a deep baking dish (all the liquid as well not only potatoes) or if you have too many potatoes like I did, use a turkey roasting pan (works just fine).
- Add the chopped basil and bake for one hour to one hour and a half or until the potatoes are done (you should check them with a fork). Just before you take them out, switch oven on broil at 450° F / 230° C and bake for another 5 minutes to get potatoes a bit crispy (but watch so you don't burn them).