Yesterday found me knee-deep in holiday planning, making a list, checking it twice, that sort of thing. So in an effort to not toss a freezer’s worth of food before our holiday vacay, I defrosted a two-pound flank steak from Costco and looked around for an accompaniment.
Hiding behind the boxed mac & cheese I found a half full bag of red potatoes, left over from our faux Thanksgiving the week before. I knew I didn’t want mashed potatoes, love them though I do, since I’m (pretending to be) on a diet. As I stared uselessly into space, I caught a glimpse of a recipe for roasted potatoes by Melissa Clark that I’d clipped from the New York Times a few weeks ago. I love reading Melissa’s column and have her book In the Kitchen with A Good Appetite on my Christmas wish list (Sir Gonzo, pay attention, please!).
Also, the recipe called for a cast-iron skillet and little else to muss up the kitchen, which was further proof of her genius.
As my husband heated up the charcoal grill for the steak, he asked how long I needed for the potatoes. “Only 30 minutes once they’re prepped!” I called out from the kitchen, with confidence, nonetheless.
But oh, how wrong I was.
Experienced chefs will tell you to always read your recipes. Twice. Which I did. Twice. And each time I read the instructions this way: roast the potatoes for 15 minutes at 325° F, then crank up the heat to 450°F and roast for 15 minutes more. However, what the instructions actually said was this: roast for an HOUR and 15 minutes at 325°F. An hour and 15 minutes! Or 75 minutes, to be exact.
Nuts.
Former computer dork that I am, I read only the numbers in the instructions and not the actual words. Now what? In the spirit of Melissa’s try anything joie de vivre, I yanked out my copy of Fast, Fresh & Green by Susie Middleton and decided to combine Susie’s quick roast method with Melissa’s recipe.
Because, in the end, if I wanted my steak, potatoes and gin and tonic to be served simultaneously, I really didn’t have much choice.
Turned out, the potatoes were fabulous. Perhaps not as crunchy as Melissa would have liked, but her addition of a smashed up cinnamon stick and the garlic really made the dish unique. Plus, I got to use my baby 8” cast-iron skillet to break up the cinnamon stick (place it in a plastic baggie first; you can also use a mallet or hammer for this step), which was fun. Melissa’s recipe called for unpeeled garlic, making the dish easy breezy to get into the (now 450°F) oven, but I think I might try peeling them next time.
Then again, why mess with perfection?
Spiced Garlic Roasted Potatoes
1 ½ pounds red potatoes, chopped into 1-inch cubes (don’t bother peeling them)
6 unpeeled garlic cloves
2 tablespoons extra virgin olive oil
1 small cinnamon stick, smashed to bits
2-3 teaspoons kosher salt, to taste
½ teaspoon freshly ground pepper
1. Preheat the oven to 450°F.
2. Combine all ingredients in a 10-inch cast iron skillet.
3. Roast for 35-45 minutes, until the potatoes are tender on the inside with some browning for crunch on the outside. Stir once or twice as they roast.
4. Season with salt, if needed, and serve.
Adapted from a recipe by Melissa Clark.
Damn that cast iron skillet again! (I know, I know, I need to get one.) I’m going to try your recipe but I have a garlic red potatoes recipe that I make usually once a week (I know I profess not to cook and I promise I really don’t). The recipe I have cooks the potatoes super fast and in a glass 9×9 Pyrex pan which I do actually have. Basically you combine all ingredients, put in the microwave (definitely don’t use a cast iron skillet for that!), cook on high for 10 minutes, then transfer the pan to an over preheated to 350 for an additional 6 minutes or until they’re as brown as you’d like them. Works really well and I never have a problem with the potatoes coming out too firm. Try it next time (cuz then you can get to your G & T faster to!). 🙂
Kim I think I need to send you a cast iron skillet! Honestly I have 6 or 7, I use them for everything. Thanks for the quick tip – love that these cook so fast. I think you’re a closet chef perhaps?!
Either closet or budding– not sure which! Do you have to use a crushed cinnamon stick or can you just use a little ground cinnamon?
Hey Lisa, thanks for checking out my site. I found a leg of lamb at Costco for under $20! You should really try it, I was scared but trusted good old Ina to get me though it. I think since it’s the holidays you can find lamb anywhere at the moment, I saw rack of lamb in my normal grocery store today.
This is so funny, because I just now incorrectly read a recipe, too! I was baking and accidentally combined dry and wet ingredients before I was supposed to, and had to start all over again. UGH
Thanks for the tip about Costco, ours in Carlsbad, CA, has a great meat department.
I love that you adapted the recipe to fit your time table. I never would have thought to add cinnamon. They look delicious! Cute blog design!
I was totally in denial about the cinnamon but honestly, it added so much.
OH my goodness! Potatoes and garlic and cinnamon! What an interesting recipe and a must try!
Just like Melissa says, the cinnamon adds an unexpected twist – kind of sweet to play up the sweetness of the garlic.
Hi Lisa!
I’m new to your site. Saw the rave review from Jersey Girl Cooks. She’s right. Your pictures are gorgeous. I look forward to checking out all of your creations!
Hi Wendy, Thanks for stopping by, and for the nice words! I am very tempted to make your Rice Krispie creations!