A few weeks ago, Brian and I were watching TV together. Sometimes, I indulge him by watching things like Amish Mafia and he in turn indulges my need to watch endless Sex and the City marathons or hours upon hours of Food Network. Every time Barefoot Contessa comes on, he mumbles under his breath about how much he hates her and I just ignore him because we all know she is wonderful.
While watching recently, I made this statement: Ina Garten’s story is inspirational. And that was followed up by a snort from Brian who really just can’t stand her. But it’s true, in my book. She didn’t come from nothing but she worked hard for everything she has. She didn’t sit back on her laurels and wait for it to come to her. And I appreciate that about a person. And I find it inspirational because if she could do it, well then why the hell can’t I? Right?
Anyway, I usually turn to Ina first when looking for a new recipe to try. Last week, I had some extra potatoes on hand and was tired of mashed. So we decided to try our her garlic roasted potatoes. Let me tell you something. I am a changed person after eating these. They were so delicious, so flavorful, so simple. I usually have to douse my potatoes in ketchup but these? These are meant to be eaten sans ketchup, mustard or any other topping you might consider. They are star-worthy on their own.
I knew Ina would never steer me wrong.
- 3 lbs. small white potatoes
- ¼ cup olive oil
- 1½ tsp. salt
- 1 tsp. black pepper
- 6 cloves garlic, minced
- Preheat oven to 400 degrees.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.
- Transfer the potatoes to a foil-lined sheet pan.
- Bake for 45 minutes, tossing occasionally to ensure they don’t stick. Test them and see that the ends are starting to crisp.
- Remove from oven. Serve hot.