Mary Anne here. These don’t need much of an introduction. They’re a restaurant menu staple and a real work-horse when it comes to real-live dinner parties. Plus, they’re easy as 1-2-3.
Roasted New Potatoes
Note: You can make these the day before. If you plan to prepare ahead of time, roast them in either a glass or ceramic casserole dish as metal can turn the potatoes black. Store in refrigerator, well sealed with plastic wrap. To reheat, remove potatoes from fridge and allow to return to room temp. Roast at 375 for about 20 to 30 minutes until hot. If they’re browning too much, cover with foil halfway through baking time.
3 lbs. yellow or red potatoes, scrubbed and sliced ¼” thick – $4.47
4 Tablespoons olive oil – from stock
4 tablespoons unsalted butter, melted – from stock
1 small yellow onion, chopped – $0.20
2 teaspoons chopped garlic – from stock
Coarse salt and ground black pepper to taste – from stock
Grand Total Well-Stocked Pantry: $4.67
Cost per Serving: $0.58
1. Preheat oven to 375. Place the potato slices and chopped onion in a large mixing bowl. Toss with remaining ingredients.
2. Transfer to a roasting pan or ceramic baking dish large enough to accommodate.
3. Roast for 1 hour until potatoes are piping hot and golden on top.