These potatoes are so easy to make and don’t require any expensive ingredients, unless you sub out the butter and oil with duck fat – which is highly encouraged. Perhaps the best thing about them is that they look incredible as a side dish to almost any entree you make them with. To save a step, par boil the potatoes until they are still firm, about 75% of the way through in salted water ahead of time. If you’ve boiled and cut the potatoes on the same day, make sure they are as dry as possible before you throw them into the pan, as moisture will splatter hot oil everywhere, prevent caramelization, and encourage the potatoes to stick to the pan. When cutting the parsley, slice it finely but don’t hack it up too much.
16 medium sized Redskin Potatoes, parcooked, cooled, and sliced into rings
1/2 Onion, julienned
5 cloves Garlic, minced
2 tbl Butter
2 tbl Extra Virgin Olive Oil
1/2 bunch Parsley, finely sliced
Heat oil on medium high in a large saute pan. Surface area is important in this recipe to get as much brown as possible on the potatoes. Saute the potatoes until they start to brown a little, then add the onion, and add salt. Continue to saute until the potatoes develop more caramelization and the onions have colored and wilted a bit too. Next, turn the heat down to medium. Add the garlic, and saute for another 2 minutes. Sprinkle the parsley over the potatoes and turn off the heat. Taste for seasoning and enjoy!
Potatoes are one of the most versatile foods you can cook. There are hundreds of applications you can apply for texture, or flavor. The best part of cooking with potatoes is that they are extremely cheap so they’re a great option if you’re looking for some low budget meal prep. The other benefit to roasting potatoes is that you can do them in large batches and make enough for the week. For this batch I used:
About 30 small redskin potatoes, quartered
1 red bell pepper, cut into one inch pieces
1 yellow bell peppers, cut into one inch pieces
1 medium sized onion, cut into 1/2 inch pieces
10 cloves of garlic, minced
20 olives, pitted and halved
Salt, Olive oil
Begin by preheating your oven to 400F. Grab an oven safe baking sheet or roasting pan, and place your cut up potatoes into the pan. Toss them with a good amount of olive oil and season with salt. Toss them to distribute evenly, to ensure an even roast, and throw the potatoes in your preheated oven. I like a hotter oven not only because the potatoes cook a little more quickly, but they also brown a bit better over time. Cook the potatoes for about 15-20 minutes, until about half cooked.
Next, add your cut onions and bell peppers on top, and toss them with the par cooked potatoes. Add a little more salt. You’ll want to ensure they’re well coated in oil so they begin cooking right away and continue to cook. Put back in the oven for about 20 more minutes, and leave in the oven until the peppers and onions are soft and slightly brown or caramelized. After this, add your minced garlic, and leave in the oven for a few more minutes. At this point, if your oven has a broiler, I’d suggest turning it on to high, to quickly caramelize everything. But keep a close eye because it can easily burn things if you’re not paying close attention.
Throw the olives on top and mix in well. Wait to cool until you throw into meal prep containers and you’re good to go!