Simple Roasted Potatoes Cabin Recipe #5
Have you ever heard of the Mailard reaction? It is when you roast a food and the natural sugars in the food (or sugars you add to it) caramelize the food and give it a sweet flavor and a crispy brown exterior. That is what happens to these potatoes when you roast them. It is a complex flavor and texture that is just magic. A crunchy exterior and soft interior that makes these appealing and satisfying.This side dish is perfect for feeding a crowd. Back in the day, when my kids were little, we went to our cabin almost every weekend in the summer. I cooked dinner, usually, for no less then 9 people most evenings. I needed recipes that were delicious and could feed a lot of people. This recipe fits that need.
Ingredients
- 3 lbs baby red potatoes, washed & cut into quarters
- 3 tbsp olive oil, more if you prefer it
- 1 tbsp salt, more if you prefer it
- 1 medium onion, cut into quarters
- 1 tsp pepper, more if you prefer it
- 1 stick butter, melted
Instructions
- Preheat the oven to 400°
- Cut your potatoes and onions and place them in a large bowl. Drizzle the olive oil over the potatoes and onions, sprinkle with salt and pepper and stir to coat all the potatoes and onions.
- Place the vegetables into a 9 x 13 pan and drizzle the melted butter over all of the vegetables.
- Roast the potatoes covered with tinfoil for 45 minutes then take the cover off and roast until the potatoes are golden and fork tender. Keep checking them every 5 minutes.HAPPY EATING!!