Barry's International Kitchen

August 21, 2009

Roasted Potatoes

This one took me about 6 months and about a 100 pounds of potatoes to figure out.  There isn't an awful lot at the Olive Garden that I like but there are a few thing, the soup and salad is great for the money, zuppa tuscana and their salad dressing is great.  One of the other things I like is their Roasted Potatoes.  I won't go through all the iterations and how I got to the end game but it wasn't so easy and it sure seemed like an easy thing to make but getting the potatoes cooked just right is a real trick.

This is one of the rare times that I will recommend small red potatoes, I don't find them good for to many things. 

2 - 2 1/2 pounds of small red potatoes
1 - 1 1/2 green and/or red bell pepper(This is the minimum, more is better)
1 large or two smaller onions(white or yellow) (Never can have too many onions for this dish, if you have them use them)
seasoning, 1/2 tsp salt, 1/2 tsp ground black pepper or 1/2 tsp of Ms. Dash to replace the salt

Quarter the potatoes, if they are larger you may want to make more slices per potato may be 6 slices
Add to large microwave safe bowl with distribute  Oil over all the potatoes, any kind you have I use Olive Oil and a bit of salt and pepper
Cover bowl with plastic wrap(be very careful when taking the wrap off, take off from the opposite edge from where you are, the steam will burn you, handle with care)  Microwave until tender but not falling apart, 7 - 9 minutes, check them at 5 or 6 to determine how much longer
While potatoes are cooking cut peppers and onions in 1 - 1 1/2 inch squares and add to pan with cover with 2 or 3 tbsp of Oil(Olive oil works good), cook over medium heat, add salt, pepper and Ms. Dash, not too hot until peppers and onions are soft.  Once done turn off heat and leave covered to keep warm while the potatoes are browned.

Use a large flat pan, one that you might use for pancakes or sandwiches.   Evenly coat with Olive Oil and brown all exposed sides of potato not covered by the skin, this could take more than one batch depending on the amount and size of your pan.  Once all the potatoes are finished, add them to pan with peppers and onions and bring them up to temperature and then serve.

Finished dish should look something like this, although this one could have had a bunch more Onions and Peppers. 

Microwave covered until soft, 6 to 9 minutes depending on how many potatoes.   

Cook Onions and Peppers slowly covered at first with a little salt to draw out the moisture, could take an hour or more to carmelize the Onions, which is what you want.   Stir frequently.

Brown cut sides in some Olive oil and add to Onions and Peppers and stir together.   Enjoy!
Make a Free Website with Yola.