Friday, September 7, 2012

Roasted Waffle Potatoes

Roasted Potatoes. Definitely nothing fancy and everyone makes them at some point I suppose. They're a simple way to get some good flavor onto your plate. I thought it would be fun to waffle them instead of cut them into wedges. They roasted a bit quicker because of being thinner and the flavor had a better surface to stick to. And they were kinda pretty, if that's possible for a potato.☺ 
Cut the desired amount and place them into a large bowl. Drizzle with just enough Olive Oil to make sure that each piece gets a bit of it on. Mix well. I used my favorite seasoning (Garlic and Herb) from McCormick's Perfect Pinch line and some regular table salt to season them.
Spread them in a single layer (if possible) on a large, shallow baking sheet. (Not on parchment paper.) You want to spread them directly onto the baking sheet so they roast from both directions. Bake at 425° and stir with a metal spatula every 10-15 minutes until they are soft on the inside and roasted on the outside. I added more seasonings and a bit of salt each time I stirred them to make sure the flavor was there.
I used Russet and Yukon Gold potatoes and they both worked well.


  1. Yum, Yum, Yum!

    I've been thinking of buying a mandoline, but worried it wouldn't actually work. I take it yours works well?

  2. Mmmmm! I've never met a potato I didn't like! hahaha.