I love my sister. And my sister loves oven roasted potatoes. Therefore, I make oven roasted potatoes for her. It’s pretty simple, actually – cooking is a symbol of love. Some people buy thoughtful gifts, write sweet cards, or even do tedious chores for those they love. I cook. And when I know there’s something particularly appealing to someone I care about, I take notice and bring it out when it really matters. Such is the case with oven roasted potatoes and my sister.
Years ago when we came up with this
crazy awesome idea that I would cook dinners for her family and mine (she hates to cook) every night, and she would do the dishes (I hate doing dishes), we figured the whole scenario would last a couple of months. Wrong! It’s been more than six years now and my family and hers get together pretty much every night. I cook. She cleans. (And we drink wine.) Our husbands love it. Our kids love it. And everyone else thinks we’re crazy.
Early on, I noticed that my sister loved oven roasted potatoes. Every time I made them, she ooohhhed and aahhhhed. But in all honesty, they really weren’t that good. They were either too mushy, too crunchy, too flavorless, or just plain blah. But she loved them, so I knew I had to perfect a recipe – one that I could make time and time again that would be the ideal combination of fluffy and tender inside, and crispy and flavorful outside. I didn’t just want her to love them, I wanted her to LOVE them! (It’s just like when she noticed that my favorite wine changed from Cabernet to Malbec, or Chardonnay to Sauvignon Blanc, she would restock her house with my wine of choice! I didn’t have to tell her or ask her. She just did it. She knew. Now that’s love!)
So I tried everything – different types of potatoes, different methods of cooking, different spices, onions and no onions, and after many (many) mediocre attempts, I perfected the oven roasted potatoes recipe! Using a combination of both Yukon Gold and red skinned potatoes, diced, then briefly boiled is key! Then spread them out on a pre-heated cookie sheet and toss with olive oil, salt, a bit of cayenne, and some sliced onion. Cook at a fairly high temperature, stirring often. The end result is amazing! Crispy, chewy and salty with a tiny bit of a kick. Perfect every time. Now I’m not going to lie, it’s not the easiest or quickest method, but it’s a home run every time. And it’s SO worth it just to see the delight in my sister’s eyes when she hears that I’m making oven roasted potatoes for dinner!