Saturday, October 2, 2010

Football Food: roasted potatoes

It's football day. But pardon me because I'm feeling a bit melancholy about it. It is not LAST football day which was just such epic levels of awesome that I know it will never be attained again. Sigh. Also, we have to play during the day at home. Which everyone in Baton Rouge loathes. And listen to Rocky Top 800,000,000 times. (Not an exaggeration. [Of course it is. But not much of one])

So today's football food is my version of a french fry. But healthier. Probably.

Russet potatoes, as many as you like
Olive oil, approximately 1/4 c but maybe 1/3
Tony's, lots

To make: Preheat oven to 400. Rinse potatoes, wipe dry, cut into good size cubes, leaving the skin on. Throw on baking sheet. Douse liberally with olive oil. Shake as much Tony's as you like. Toss to coat all. Put in oven. After 20 minutes, toss the potatoes again, flipping them over as much as possible. Use a good spatula, and you'll probably have to scrape them up a bit, they do stick to the baking sheet. Do not worry, they're fine. Check again in 20 minutes to see how they are doing. Leave in for a few more if you like. Seriously, this isn't an exact science. Just, do they look like roasted pieces of goodness? Okay then, take them out and consume with your favorite potato condiment.

I also love these left over. I take a frying pan, add about a tablespoon of olive oil and basically re-fry them and eat them with my eggs for breakfast.

There ya go. Roasted potatoes. I'm off to Michael's to try and shake off this funk. I hate fog.

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