Mouthgasmic

A Gluten-Free Blog for the Taste Full World

Roasted Potato Salad March 23, 2009

This is a creation of my very own. Every chef and her mother has a recipe for these, so it’s not that inventive. But they sure are tasty. I like to roast the potatoes until they are crunchy on the outside and have soft, fluffy insides. Pictured are someone else’s potatoes– different seasoning, but the same idea. You can get pretty creative with how you season these. I don’t use black pepper– another allergy– but that’s how I discovered Cayenne, which is just about pure heat and wonderful.

 

You may say, “This isn’t a potato salad. Where’s the mayo and mustard?” The answer is, I haven’t tried working that in yet. If you want to be creative and use some of the mustard from this Steak Sandwich recipe… that would be my first move. Let me know if it works out. For now, I would pair this with those Steak Sandwiches and dissolve into a puddle of steak and potato bliss.

 

    What you need:

     1-2 medium red potatoes per person (more or less depending on appetite)

     1/2 to 1 Garlic clove per person (more or less depending on how much you like garlic)

     Rosemary

     Oregano

     Cayenne pepper (for heat, if you like it hot)

     Sea Salt

     Olive or walnut oil– Walnut oil burns at a lower temp than olive, but it has a nice nutty finish, so just watch your potatoes carefully if you use it.

     

    What you do:

  1. Chop potatoes into small- bite size quarters; be sure each piece has some of the skin- for color as well as flavor.
  2. Drizzle pieces with oil in a bowl, then toss with spices. Sprinkle a little of each until coated– no exact measurements on this one. Adjust Cayenne levels to your preferred heat level. If you haven’t used it before, BE CAREFUL! You can always add more heat, but if you put too much, you can’t take that back.
  3. Peel garlic and  slice or mince into small, but distinct bits. You want to taste the garlic by itself, so don’t work it into shreds.
  4. Toast garlic on its own until golden brown, making sure to coat it with a little oil. Don’t put minced or small-chopped garlic with large potatoes– they will burn. by itself . This gives the garlic a crunchy texture and a nutty flavor that will compliment the fluffiness of the potatoes beautifully.
  5. Bake potatoes on a cookie sheet at about 400 degrees. The high temp is why your pieces must be small-bite sized. Too big and you will have charcoal on the outside, but uncooked centers. Tiny, breakfast potato pieces will work, but keep a close eye or they will burn.
  6. Time: Usually 25-35 minutes, but again, it depends on how big your potatoes are. When finished, they will be golden brown, with darkly roasted edges. The skin will be wrinkly and a lovely smell should waft from your oven.
  7. Toss the toasted garlic bits in with the potatoes and enjoy!
  8.  

     

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One Response to “Roasted Potato Salad”

  1. Jamie Says:

    Ooh that looks amazing.
    Here are some good food blogs I’ve been checking out:
    http://oneparticularkitchen.wordpress.com/
    http://thepioneerwoman.com/cooking/
    http://www.inomthings.com/
    and of course http://www.omnomicon.com/


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