I’ve written about my roast potatoes before, but after making some last night, I thought it was time to resurface the technique. They’re dead simple and super delicious.
Preheat the oven to 425°. Cut waxy fingerling potatoes — say a generous handful per person — into halves or quarters. Chunks of onions make a nice addition. Place on a metal cookie sheet. Sprinkle generously with kosher salt and a woody herb: Rosemary is an obvious choice. Drizzle with a generous helping of olive oil, and use your hands to toss the potatoes with the salt, herbs and oil. Using your hands ensures an even coating. Cook until the cut surfaces of the potatoes are light to dark brown, 20-40 minutes. Don’t stir more than once, as the sides touching the metal sheet will get an extra thick crust if left undisturbed.
Serve with a thick, rare steak. And if you’re going to eat that, you should also serve a luxurious Cabernet Sauvignon or Bordeaux (a blend of Cabernet Sauvignon, Merlot, and Cabernet Franc): The tannins and intense flavors of the wine will stand up to the flavorful meat. I poured a 2002 Volker Eisele Napa Valley Cabernet Sauvignon, and though its fine-grained tannins had softened a bit, the deep fruit and remaining tannins still held their own against the meat.
