Roasted Potato Deliciousness

The other day I had the best roasted potatoes I had ever had, in an effort to find an ethical meal (see my last blog post).  They weren’t anything special or unusual, but I had never made them before and it was mostly a guess on what to do and mixing things I had available.  I thought I’d share what I did, because it definitely worked out.

-Organic Yukon Gold potatoes

-Organic yellow onions

-Organic garlic


-Chopped chives

-Olive oil

Peel and chop the potatoes and onions and garlic.  Coat with olive oil in a bowl and toss; add chevril and chives to taste.  Spread on a baking sheet, and bake at 400* for about half an hour.  And then top with parmesan, if you want.  So good.

6 thoughts on “Roasted Potato Deliciousness

  1. Gail

    The basic formula of vegetable + olive oil + spice all roasted at high heat is hugely successful. One of the favorites in my house is cauliflower with some sort of root vegetable (carrots, sweet potatoes and parsnips all work great), and a head of garlic tossed in olive oil with kosher salt and black pepper. Roast at 450 for 20 min then stir them around a little and continue roasting for another 10-15 min.
    This produces cauliflower you can feed to people who claim not to like cauliflower.

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  2. JulieR

    Just last night I made our favorite roasted veggie: asparagus. Works best if the spears are thicker than a pencil. Toss with a little olive oil, spread on a baking sheet, salt, and cook at 400 for 15 minutes. Sometimes I’ll add some slivered almonds for the last 5 minutes. If the asparagus is thin, you can try reducing the time to 10 minutes but the results may not be the best.

    Butternut squash is another favorite prepared this way: roast at 400 for maybe 30 minutes, or longer if your chunks are bigger.

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  3. LinnieGayl

    I absolutely love roasted veggies; they’re a staple of my winter diet. I’ve never cooked with chervil, though. Did you use fresh chervil, Jane?

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  4. Jane AAR Post author

    I used dried chervil. I had never used it before, really, but at work we were having an herb sale and I bought a bottle. Someone told be it was similar to onion, but looking into it it appears more similar to parsley. I’m not sure if I tasted it or not, though, since I’m not totally sure of what it tastes like. It seems like more of a complementary herb than one you add specifically to flavor.

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