Bellingham roasted potatoes

Okay, potatoes. When Dan and I were on our trip in Washington last month, my sister took us to Bellingham to visit her dear friends, their two cute kids and their adorable dog, Chester, aka ‘Butter.’ This was a fun adventure that included a ferry ride to Lummi Island, an extended happy hour on the beach, an encounter with a beavare, and, because we reveled too long on the beach, missing dinner on the island and ending up at a taco place/ bar in Bellingham where my sister, in a moment of brilliance, discovered that you could order a bowl of nacho cheese to accompany your burrito.

Whose cheese? Nacho cheese!

The next morning, our lovely hostess made an asparagus and egg frittata for breakfast and enlisted my help in making the roasted potatoes. I had been roasting cauliflower, broccoli and brussel sprouts all winter, but it had never occurred to me to roast potatoes. So while my sister nobley fumbled with the coffee maker, I had to ask for guidance in making the potatoes (I’d like to think that what sometimes comes off as our ditziness is really just a profound desire to ask questions and to make sure that we do things right!) Now, I can’t stop making these potatoes… It’s the easiest thing and they turn out oh so delectable.

Clean and dried organic potatoes

I’ll give you the same directions that were given to me. Pre-heat the oven to 375 or 400 degrees. Rinse off and dry organic potatoes (I’ve been using yellow ones from Willy Street Co-op and picking out the smallest ones I can find.) Place potatoes in a bowl and toss with olive oil, minced garlic and whatever savory spices or herbs that you have on hand. I have used oregano and Penzey’s country french vinagrette. My neighbor has been keeping me in the fresh basil the last few weeks, thanks to his indoor herb garden, and I have been using this too, but adding it after the potatoes come out of the oven. Transfer the potatoes to a baking sheet and place them in the oven and roast for 25-35 minutes, or until the skins just become golden brown crisp; you may want to give them a good shake a couple of times during the cooking process. Place the potatoes in a bowl and toss with freshly ground pepper and sea salt to taste. Serve these potatoes as a breakfast side dish, a light meal with a salad and bread, or any way you want, really… I don’t think you could go wrong. Enjoy.

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Author: erica banks krug

I live in Wisconsin. I love cooking, eating kale, taking photographs, road trips and the Packers. I used to ride a ski lift to work. Now I work as a substitute teacher. But I dream of being able to call myself a "writer." You have to start somewhere....

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