Recipe: Perfect Roasted Potatoes (with onion and herbs)

PERFECT ROASTED POTATOES

5 pounds red skinned new potatoes (creamers), unpeeled, halved*
2 onions, cut into chunks (optional) or see note**
(You could also roast some whole garlic cloves if you like garlic)
1/2 cup olive oil (may need more)
Juice of one large lemon (optional)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
(or more of the above amounts if using fresh - you don't have to use all the herbs.)
Salt and freshly cracked black pepper
1 tbsp. or more minced fresh rosemary
3 tbsp. or more minced fresh parsley
Ground cayenne pepper and paprika (for dusting)

Preheat oven to 375 degrees F.

Wash and cut the potatoes to size of choice. (You'll have to do this many potatoes in batches.)

Begin by sauteing the potatoes in olive oil in a large skillet for about 10-15 minutes, then cover, turn heat down and steam another 8-10 minutes with some whole, fresh sprigs of rosemary or oregano.

Finish by tossing with your dry herbs (if you can't have fresh) and spices of choice, (like Lawry Salt, which no longer has MSG or Cajun Spice blend) and lightly sauteed onions (if using them).

Then spread both of them in a roasting or jellyroll pan and roast at 375 degrees F for about 20 minutes, or until desired crispiness is reached, stirring occasionally.

When done to your taste for crispiness, empty them into a big bowl and add the minced scallion and lemon juice (if using); toss.

Serve as soon as possible as the crispiness is most desirable. They will re-heat well but may loose some of the crunchiness, so don't enclose them completely when you reheat, unless you like them moister.

*Obviously you don't have to make this much...but they sure go fast! You can also use larger potatoes cut to bite sized chunks.

**2 (6-inch) stalks, scallion, sliced thinly (but added after roasting!!!) Or you can roast some sliced red or yellow onions with them, or add the red ones raw and finely minced, instead of the scallions depends on your taste.

From: calliope, NY