Exciting things are going on in our life right now. My family business is expanding and growing and we are doing our best to keep up with the pace of this quickly unfolding opportunity. We are being pulled in all directions and while the momentum is exhausting, the speed at which progress is moving is pretty damn exciting.
Needless to say, dinner is often an after- thought. It’s something that I have to come up with on the new long drive home. City traffic does at least afford one some time to mull over the possibilities of the contents of one’s pantry. I often find myself putting potatoes in the mix, since its an easy sell to the youngest members of our family.
Potatoes are the workhorse of the culinary world. You can do anything with them. You can mash them, steam them and fry them. Roast them, toast them, and throw them on the grill. They can be dredged in sauce or sprinkled with herbs. They are filling, delicious and cheap. I am a big fan of potatoes.
Of all the ways to cook a potato, I roast them the most. (Mostly because I am morally against peeling potatoes.) Roasting is the least labor intensive way (besides throwing them in the microwave) and an easy way to add in any flavor combo your heart desires. This recipe is the “French fry” of a weeknight dinner for us. It crispy and crunchy and delicious.
Crispy Oven Roasted Potatoes
- 5 small to medium potatoes
- 2 t . seasoned salt
- 1 t . garlic powder
- ½ T . dried minced onion
- ½ t . black pepper
- ¼ cup olive oil
- 1/3 cup panko bread crumbs
- Preheat oven to 400. Slice the potatoes into wedges and place in a large bowl. In a measuring cup whisk together the seasonings and the olive oil and then pour over the potatoes. Gently toss with your hands until well coated. Sprinkle over the bread crumbs and toss lightly. Spread potatoes out on to a baking sheet in an even layer. Roast for 30-40 minutes, stirring halfway through cooking, until outsides are crisp and the insides are tender. Serve immediately.