One of my go-to sides each week is roasted potatoes. I always make more than we need for a meal so that I can have extra to reheat for lunches and other dinners during the week.
This is one of those “no-recipe” recipes – there is plenty of room for adjustments in quantities, and spices blends. Hopefully this serves as a really simple base that you can adapt to your families’ preferences. My husband for example skips the spices all together. I have added freshly ground pepper in the past, but stopped when my youngest was born. Renana’s family loves to add garlic and rosemary.
The big reveal here is that it would be much easier and quicker to just pour the olive oil onto the potatoes. That is exactly what I did tonight when my kids were happily playing together - a rare pre-dinner treat that I decided not to interrupt.
But, painting each potato with olive oil is fun for kids and keeps them engaged for a long time while you get the rest of dinner ready. Keep in mind that the potatoes take about 45 minutes to roast so be sure to get these in the oven about an hour before you plan to eat dinner.
6 - 8 medium to large potatoes (Yukon gold or red work best)
¼ cup olive oil
1 tsp salt
½ teaspoon powdered sage (optional)
½ teaspoon dried thyme (optional)
Silicone pastry brush
Small bowl for olive oil
Large sheet pan
Before kids arrive in kitchen
Wash and chop potatoes into ½ inch pieces, leave skin on.
Pour olive oil into small bowl.
Preheat oven to 400 degrees.
Have kids help transfer chopped potatoes to baking sheet and spread them evenly so each one is touching the sheet.
Show children how to dip pastry brush into olive oil and paint each potato.
When the potatoes are covered with olive oil (add more if needed to make sure all potatoes are nicely coated), have your children sprinkle salt and spices onto the potatoes. Don’t worry if they end up dumping it all in one spot.
With your hands (and you can get kids in there too), mix the potatoes and herbs and re-spread them onto the sheet.
Put the sheet in the oven and cook for about 45 minutes or until they are tender and browned.