This is my favorite way of making potatoes, aromatic and roasted to perfection…
Can I say this is the hottest Summer I’ve experienced in the past 6 years? It’s so so so hot. But I love how I can go out wearing flip flops, ride my bike, roaming around not wrapped up, grilling, dine on the patio etc etc. I just adore the city I am living in, in Summer we have so many events like sun fest, food fest, rib fest, music fest etc going on in downtown and got 2 beautiful beaches as well. We often go to all the events and enjoy the live music till late night. Wherever I’ve lived, I’ve loved the downtown in those places. Though I love being close to nature, for many reasons I go crazy for downtown as well. The crowd, the lights, the vigor, the coffeeshops, the cafeterias, the list just goes on…
This morning, I harvested radish from my veggie garden. Since one plant produces only one radish, it’s gonna take a while for me to harvest a bunch of radishes. I admire the vibrant red color of radish and radish soup has been one of my favorite soups.
I love all the dishes that are made with potatoes and I often bake potatoes. This is my absolute favorite way of making potatoes, roasting them in a pan till it gets light brown. To make it aromatic, I added some herbs too. A perfect side dish which tastes delicious.
Roasted Herb Potatoes
Ingredients
- Potatoes, cut into thick wedges- 5, large
- Olive oil- 5 to 6 tbsp
- Paprika- 3 tsp
- Turmeric powder- 1/4 tsp (optional)
- Oregano, fresh or dried- leaves from 1 stalk
- Thyme, fresh- leaves from 1 or 2 stalk
- Rosemary, fresh- leaves from 1 stalk
- Ground pepper- 1/2 tsp
- Salt- to taste
- Water- 1/4 cup
Instructiion
- Peel and cut the potatoes into thick wedges, all of almost same size.
- In a large bowl, combine the potatoes with paprika, turmeric powder, oregano, thyme, rosemary, ground pepper and salt.
- Place a non-stick pan over medium heat.
- Add the marinated potatoes into the pan and add 1/4 cup water, cook covered.
- Cook till the potatoes are only just done, don’t over cook it. It should be slightly firm.
- Let all the water in the pan dry off, if there is any water in the pan cook uncovered in high heat.
- Increase the heat, add 2 tbsp of olive oil and saute till potatoes turn light golden in color.
- As the potatoes get dry, add more of the olive oil 1 tbsp at a time till you pour 5 to 6 tbsp or more if you prefer and stir fry till potatoes turn light brown in color.
- Taste, add more ground pepper and salt as needed.
- Serve on a platter and garnish with rosemary or thyme.
Tips:
- You could add any kinds of herbs and seasoning you want: dried basil, Italian seasoning etc.
- If you want it to be spicy, add chili powder.
- Potatoes, cut into thick wedges- 5, large
- Olive oil- 5 to 6 tbsp
- Paprika- 3 tsp
- Turmeric powder- ¼ tsp (optional)
- Oregano, fresh or dried- leaves from 1 stalk
- Thyme, fresh- leaves from 1 or 2 stalk
- Rosemary, fresh- leaves from 1 stalk
- Ground pepper- ½ tsp
- Salt- to taste
- Water- ¼ cup
- Peel and cut the potatoes into thick wedges, all of almost same size.
- In a large bowl, combine the potatoes with paprika, turmeric powder, oregano, thyme, rosemary, ground pepper and salt.
- Place a non-stick pan over medium heat.
- Add the marinated potatoes into the pan and add ¼ cup water, cook covered.
- Cook till the potatoes are only just done, don't over cook it. It should be slightly firm.
- Let all the water in the pan dry off, if there is any water in the pan cook uncovered in high heat.
- Increase the heat, add 2 tbsp of olive oil and saute till potatoes turn light golden in color.
- As the potatoes get dry, add more of the olive oil 1 tbsp at a time till you pour 5 to 6 tbsp or more if you prefer and stir fry till potatoes turn light brown in color.
- Taste, add more ground pepper and salt as needed.
- Serve on a platter and garnish with rosemary or thyme.
•If you want it to be spicy, add chili powder.
