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When I think of comfort food, one of the first things which comes to mind is the humble potato. Hearty and delicious potatoes are the perfect food! A starchy root vegetable, native to the Americas, Potatoes are the fourth most important food crop in the world.
Potatoes are also very versatile. They are delicious eaten on their own, mashed, baked, fried, boiled. They are also delicious used in other recipes as binders, toppings, etc. You can even use the cooking water to make bread and there is also a candy that can be made from the. They are also used to make Vodka and a type of candy!
A staple food in many parts of the world, potatoes contain a multitude of vitamins and minerals, including potassium and vitamin C. Did you know that there are over 200 different varieties of potatoes in the world? It’s true.
They come in many colors, shapes, sizes and varieties. It might also surprise you to know that China is the leading producer of potatoes in the world. I was really surprised to find that out!
Delicious and versatile I would not want to live without my potatoes. In fact, whenever I am asked what one food would I take to a deserted island if I could only pick one, my answer is always potatoes.
Self-propagating and versatile. You could never go wrong by bringing a bag of potatoes with you!
This recipe I am sharing with you today comes by way of Cook Top Cove. I had seen the recipe photograph on Pinterest and followed the link back. The photo looked nothing at all like the recipe. SURPRISE! No surprise there. I do not really have a lot of faith in that page, but after reading through the recipe I decided that I could make it and make it my own.
Too often today you go to look up a recipe by the photo and you discover that the photograph you have been shown is not at all the recipe they are sharing. That does not invite confidence in cooking the recipe in my opinion.
That’s one thing you can always be very certain of here. I may not take the best photographs in the world but when you see them, they always correlate perfectly with the recipe I am sharing, and you just know that I have cooked it myself.
Honesty, integrity, and transparency. Those are three of my promises to you! Always. In any case, these potatoes are delicious. Nicely favored with a multitude of crispy edges.
WHAT YOU NEED TO MAKE SHEET PAN SCORED POTATOES
Some good potatoes and a mix of herbs and seasonings. Easy peasy lemon squeezy.
2 medium-sized potatoes
1 1/2 TBS light olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/4 tsp dried rosemary, rubbed between your fingers
1/4 tsp dried thyme
1/4 tsp sweet paprika
My potatoes were about the size of my fist, so not overly huge, but also not very small. I used a good all-rounder potato. One that is good both for baking and mashing.
I like to use light olive oil. It has all of the health properties of an extra virgin olive oil, but has a much lighter taste.
Do make sure you use onion powder and not onion salt! If all you have is onion salt, then delete the salt from the recipe and use a bit more of the onion salt.
I like to rub the rosemary to break it down into smaller bits. I am not overly fond of the texture of full-sized bits of dried rosemary.
I used paprika to give them some color. You can leave it out if you wish. I used sweet paprika as it is not as hot and spicy as the other kind.
HOW TO MAKE SHEET PAN SCORED POTATOES
These are really not very hard to make. Just make sure you don’t cut too far down into the potatoes, or they risk falling apart when cooked!
Preheat your oven to 425*F/220*C/ gas mark 7. Have a baking tray ready.
Wash the potatoes and dry thoroughly. Cut in half through the middle lengthwise.
Using a sharp knife, score each potato by making crisscross cuts about 1/4 inch deep across the top. Place the potatoes onto the baking tray.
In a small bowl, mix together the olive oil, salt, pepper, garlic powder, thyme, rosemary and paprika.
Massage the olive oil mixture generously over the top of the scored potatoes, making sure to get the oil into the cuts.
Bake in the preheated oven for 35-40 minutes, or until the potatoes are crisp and golden brown and the tip of a sharp knife inserts into the potatoes very easily.
Serve hot with your favorite main dishes!
These were actually very tasty. Although they did not look like the ones pictured with the original recipe, (I suspect that photo didn’t even go with the recipe), they had a lovely flavor and plenty of crispy edges. I like crispy edges.
I enjoyed these along with some baked fish and vegetables on the side. This made for a really delicious meal. In truth I could have eaten just the potatoes (and all of them) and nothing else and been quite happy! (I am such a glutton when it comes to potatoes!)
Are potatoes one of your favorite side dishes?? If so you may also be interested in the following potato recipes. I can promise you that they are both delicious!
CHEESE & BROCCOLI STUFFED JACKET POTATOES - Really, really tasty stuffed twice baked potatoes, containing crispy tender bits of broccoli and a tasty strong cheddar.
These are a fabulous way of getting in some of your five a day and really tasty way to get your broccoli haters to eat broccoli!
POTATOES O’BRIEN - This is a pretty basic version of fried potatoes, using only salt and pepper as seasoning. You could also add garlic powder and or paprika. I added some paprika. I like the color it adds to potatoes when you are frying them. Basically, it is like a potato hash, except it doesn’t use already cooked potatoes. You peel and dice raw potatoes and add them to some hot fat, along with chopped onion and the seasoning. It’s delicious!
Yield: 2 servings
Author: Marie Rayner
Sheet Pan Scored Potatoes
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Beautifully flavored with crispy golden-brown edges, these simple potatoes make an excellent side dish.
Ingredients
2 medium-sized potatoes
1 1/2 TBS light olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/4 tsp dried rosemary, rubbed between your fingers
1/4 tsp dried thyme
1/4 tsp sweet paprika
Instructions
Preheat your oven to 425*F/220*C/ gas mark 7. Have a baking tray ready.
Wash the potatoes and dry thoroughly. Cut in half through the middle lengthwise.
Using a sharp knife, score each potato by making crisscross cuts about 1/4 inch deep across the top. Place the potatoes onto the baking tray.
In a small bowl, mix together the olive oil, salt, pepper, garlic powder, thyme, rosemary and paprika.
Massage the olive oil mixture generously over the top of the scored potatoes, making sure to get the oil into the cuts.
Bake in the preheated oven for 35-40 minutes, or until the potatoes are crisp and golden brown and the tip of a sharp knife inserts into the potatoes very easily.
Serve hot with your favorite main dishes!
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
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Debunking the myths of English Cookery, one recipe at a time. The English Kitchen http://theenglishkitchen.blogspot.com/
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