Tonight we are focusing on our side dish, the always popular, totally tubular, Roasted Potatoes! These are great with almost anything. We had ours with skirt steak (sorry no picture, because it was eaten too fast, hopefully next time!), buttery mushrooms, and a side salad.
Ingredients
1 1/2 pounds new (red) potatoes, cut into 1-inch pieces (leave the skin on!)
2 tbsp Olive Oil
1 tsp Chili Powder
1 tsp Kosher Salt
1/4 tsp Pepper
8 Fresh Thyme Sprigs
Directions
- Preheat oven to 425 degrees.
- In a roasting pan, combine potatoes, oil, chili powder, salt, pepper, and thyme. Toss well.
- Cook the potatoes in the oven for 40 minutes, stirring every 10 minutes. Potatoes should be brown and soft.
- Take out and give it one more stir and it's ready to serve.
The Skirt Steak was delicious (I will be posting it in a future blog), I seasoned with salt, pepper, and everglades seasoning. Thanks to my buddy, Jason, for hooking me up with the everglades seasoning, I had never tried it before and it was a perfect spice to add to the steak!
No comments:
Post a Comment