About this Recipe
One of the most popular recipes out there is for roasted potatoes. Potatoes are readily available and economical, plus potato dishes are easy to throw together. This potato recipe takes any potato from plain to savory with just the addition of little oil, butter and seasonings using the easiest method ever - Baking!!! Baking means just prep, throw in the oven and forget about it until it is ready. What can be easier than that.
These simply savory roasted red potato wedges can be baked with or without the garlic. In this recipe we left the garlic cloves whole so they can easily be selected and placed on the plate of the garlic lover and for those that don't care for garlic, they are just as easy to avoid the large clove. Children can be fussy eaters and by roasting the garlic whole, they can be easily avoided on the child's plate.
1. Be sure to wash the potatoes as we are eating the skin in this recipe. If the skins are not nice, peel before cutting into wedges.
2. We used grapeseed oil and butter, but you can substitute olive oil or coconut oil.
3. Plan on one potato per person if this is the main dish.
4 red potatoes
1 Tablespoon grapeseed oil, plus a little to grease the baking dish
1 Tablespoon butter
6 garlic cloves, peeled and left whole
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Preheat oven to 425 degrees F.
Grease a baking dish with a little oil.
Wash the potatoes and pat dry.
Cut into wedges and put into a bowl. Add the oil, butter,garlic cloves, salt, pepper and paprika. Toss together.
Arrange into the baking dish.
Place into the oven and bake 40-50 minutes or until the potatoes are soft throughout. We baked ours for 45 minutes just to crisp up the outside more.
On a totally different subject we want to talk about Why "Casseroles" are so popular in Entertaining?
Cooking in a casserole dish is one of the most popular when you are both going to be cook and host to a meal.
Casseroles are good-natured dishes that take kindly to being prepared ahead of time and kept waiting before being served.
Often the recipes chosen for casseroles have flavors that improve over their waiting time. Often a dish needs time for flavors to mellow to immerse into each other. The other bonus of casseroles, is they are generally cooked and served from the same dish. This certainly cuts down on the amount of pots and pans used.
Traditional casserole dishes were made of earthenware, which were suited to oven baking but today there are many types of flameproof casserole dishes that allow you to first use on the stovetop,which is often for browning purposes. If you are cooking meat or poultry browning first adds color and flavor to the dish.
Casseroles are generally baked in the oven but they can be cooked entirely on a stove top as well. Stove top cooking reduces the liquid, so you need to keep an eye on that so that the bottom of the casserole dish does not become dry and have food stick to it.
When we were visiting in Bali, we were amazed that most meal preparation is done on a cook-stove top. They simply do not have ovens in all the homes. Many countries are similar and just using a stovetop and one-pot casserole style recipes, entire feasts are prepared for large numbers of people.