Seriously now, is there anything better than a roasted potato? Unless of course we are talking about mashed potatoes, then we might have something to debate about.
As I have proclaimed here before I AM A POTATO HO and proud of it. It’s hard not to be when they are so darn versatile.
This dish is my entry for the first-ever POTATO HO-DOWN ROUND UP happening here July 16th….
To be a true Potato Ho and enter the round up you are required to use your Ho name (Your 1st pet’s name plus your middle name).
So this dish is known as Sparky Marie’s (Noble Pig’s) Smokin’ Red Roasted Potatoes. Stand in line folks, there’s enough for everyone.
I love serving potatoes in this style. The first time I saw this technique in cutting the potatoes I knew I had to try it.
These potatoes look awesome on individual plates next to a steak and even better when sitting together on a large buffet platter. The best part is…they taste awesome. Adults love them. Kids are intrigued with them. I personally adore them. You must try them.
However, on another note, there is someone I’d like you to meet…
Yep, here she is in all her glory, “SPUD“, Ms. Potato Ho herself, in the flesh or the skin I guess. Isn’t she glorious? When’s the last time you saw a tuberous root vegetable in fishnet stockings? I’m sure its been a while.
This badge can be yours too, just get your entries to me by July 14th or 15th and put her on your site with your Potato Ho post. She kind of brightens the place up don’t you think?
You know you want her, she totally rocks!
Anyway, let’s put these taters together, it looks like a crowd is starting to form.
Here’s all you need to turn these spuds into dinner nirvana: Red Potatoes, extra virgin olive oil, salt, pepper, dried tarragon, smoked paprika (or regular), fresh flat-leaf parsley, fresh thyme and butter (which is suspiciously MIA). I think the hooligans borrowed it to grease up their hot wheel tracks. Stinkers.
Now here is how you slice the potato, going as far down as is possible, without slicing through to the other side.
Set the potato into the bowl of a wooden spoon. Slice down until the knife cannot go any further. Most likely the first little slice will fall off but that is not a problem. I think it looks prettier that way.
Once your potatoes are all sliced, cover them with wax paper. Place them on a microwave safe dish and microwave them on high for about 12 minutes or until they can be easily pierced with a knife.
Now place the potatoes on a baking sheet. Drizzle extra virgin olive oil between the potato slices.
After the olive oil, sprinkle salt, pepper and smoked paprika on each potato. Don’t be shy.
Place in a 450 degree oven and roast for 23 minutes or until a lovely golden brown appears on the potato top. Yum.
When out of the oven, melt a 1/2 stick butter and carefully drizzle some over each potato.
Then, sprinkle each spud with dried tarragon (or fresh), fresh flat-leaf parsley and fresh thyme. Make sure you get some between each slice, it makes it look and taste so much better. You’ll see.
The outside is nice and crunchy with the crust that formed from the paprika, salt and pepper.
And the inside is soft and yummy from the dousing of olive oil and butter.
It’s heaven I tell you…pure and unadulterated. Well, maybe a little adulterated considering the butter and olive oil but we just don’t need to think about that!
Noble Pig's Smokin' Red Roasted Potatoes