Sunday, January 15, 2012

Garlic-and-salt roasted potatoes

I've never been a big fan of garlic salt.

There, I said it.

But really, I never saw a point to it. The garlic salt of my mother's day was a finely granulated product that seemed pretty useless. Why not just buy garlic powder and add salt to taste? Or why not buy garlic and use as much salt as you like?

When I opened the container of  Sel D’ Ail Roti from Fooducopia, I could see that it was very different from that old-fashioned garlic salt. This had much larger salt and it smelled a heck of a lot more like fresh garlic.

Okay, this is something that makes a little more sense.

As soon as I opened the jar, I thought of a whole lot of things I could do with it. A sprinkle on a salad would be perfect..That's not much of a recipe, though. How about this?

Garlic Roasted Potatoes

6 potatoes, peeled and cut into chunks
Olive oil
Sel D; Ail Roti (garlic salt)
Freshly ground black pepper

Preheat the oven to 350 degrees.

You can use any kind of potatoes you like - I used russets and purple potatoes. Cut them into chunks and drizzle with olive oil

Sprinkle with the garlic salt and a few generous grinds of black pepper.

Put the potatoes on a baking sheet. (Line the baking sheet with aluminum foil for easier cleanup, if your like,)

Beke at 350 degrees, turning to potatoes a few times for even browning, until the potatoes are cooked through - about 45 minutes, depending on how big the potato chunks are.

Serve hot.
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