Friday, August 13, 2010

Roasted Potatoes

When the kids were still living at home, we used to love watching Emeril Lagasse, and one year our daughter gave me this book for Christmas. I first made Emeril's roasted potatoes in 2002, and I wrote 'excellent. best roasted potatoes ever.' My opinion hasn't changed in the eight years since. I make another roasted potato dish with herbs and garlic, but I call that one, 'herb potatoes.'

Emeril's Roasted Potatoes

24 new or small red potatoes - about 2 1/2 pounds (I use any kind of potatoes) Emeril notes that these potatoes are called 'creamers' in Louisiana.
2 T. olive oil
2 T. flour

Preheat oven to 400º F. (I put it at 375º)
Chop potatoes and toss with the olive oil.
Sprinkle with flour and mix well.
I use a fork for the mixing.

I put a piece of parchment paper (ungreased) on a cookie sheet, place the potatoes on top, and bake about 45 minutes.
Salt and pepper as desired.

We had them with sautéed zephyr squash and onions; and the tomato salad.
Absolutely delicious supper, and everything except the potatoes, oil, and flour came from our own garden.


  1. Hello Nan! I've just discovered your blog from Ernestine's blog. I'm so thrilled!! Your blog has all I love, cooking, baking, house building, books..

    Thanks for sharing all of these. I've become your blog fan and already put you in my blog list.

    Have a nice day!!

  2. I am totally impressed that this lovely meal came entirely from your garden!! I am going to try the recipe when we get back home to florida (actually no oven in the RoadTrek, which is weird, as oven meals are my favorite kind of cooking). I can do the tomato salad and the squash though. (But not from my garden of course).

  3. This sounds absolutely MOUTH WATERING!!! I am SO making this for our dinner tomorrow night!!

  4. This once again proves of how so often the simple things are the best :-)

  5. Welcome Jessi! Thanks for coming by and for taking the time to leave me a note. I'll be over to visit you soon.

    Sallie - we've been having the squash and onions over pasta or brown rice a lot of this summer. That salad is out of this world!

    Linda - if you love potatoes (as I do) this is a great dish!

    Librarian - almost everything we eat is 'simple' :<)

  6. Sounds great. You've made me hungry so I'll have to go downstairs and do some cooking now.......

  7. Scriptor Senex, how very nice to hear from you. I've stopped by a couple times this summer but haven't left a note. Have been thinking about you though. I am positive you will love these potatoes!!

  8. I just copied both the potato recipe and the tomato salad recipe. They are two of my favorite foods. They will have to come from the Farmers Market though. I remember from years past when our meals would consist of food we'd grown ourselves. Both delicious and soul satisfying.

  9. Margot, I am so pleased you want to try them. I love both the salad and the potatoes. I like what you said about food coming right from the garden.

  10. Yum-o! I love potatoes cooked almost any way. These sound especially delicious and I have some red potatoes at home. Might have to make them for dinner this week. Thanks, Nan!

  11. As I noted, Les, you may use any kind of potatoes, and you may chop them as large or small as you wish. The smaller size cooks quicker, that's all. Potatoes are the heart of my cooking/eating life. :<)

  12. Oh my goodness, I'm climbing through my screen to eat these right now!


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