What is it that gets thrown on the grill? A piece of meat that can be thrown directly from the butcher’s wrapping. The rest of the meal, the sides, are not thrown, they are prepared.
Roasted potatoes is a great side if you are ‘throwing it on the grill’ because once prepared, they can roast away in the oven for hours. No matter how I cook them, everyone raves and there are
never any leftovers (which would be a waste because reheated they lose their yummy taste and texture). I’m always told that they taste the same, but as you can see, there is a great deal of flexibility in preparation. Once you get the gist, you can let go of the recipe.
So here it is:
Gram’s Roasted Potatoes
- I usually use Yukon, but any kind will do
- Peel and cube
- Mix with olive oil and salt. I use a Pyrex baking dish, which I have sprayed with Pam.
- Bake anywhere from 350 to 450, depending on how fast you want them to be ready. If I have plenty of time, I start with a low temperature and turn the oven up to speed things along and brown them up. The hotter the oven, the crisper the potatoes.
- Stir ever half hour or so.
- Sometimes I add a finely chopped small onion the first time I stir the potatoes.
* The title for the book of family recipes that my daughter is creating for her kids