We need some white potatoes that are more suitable for the oven ( not some brittle potatoes, like the ones we use for puree, I usually buy white potatoes that are more adequate for oven and gratin). We also need salt, pepper, dried chopped thyme, and 2 spoons of olive oil. I usually prefer the salt and pepper as fresh grinded. For the sauce, we must have garlic, olive oil, lemon juice and green dill.
Now, we have all the ingredients we need for cooking oven roasted potatoes.
Let’s start by washing and wiping very carefully the potatoes. Then, we slice up the potatoes in large cuts, with their jacket. We put the slices in a larger bowl, and pour over them the two spoons of olive oil, the salt, the pepper and the dried thyme. After we spice the potatoes, we mix them well, and settle them in a thermoresistent bowl.
We previously preheat the oven to 210 degrees. After that, we put the potatoes in the oven and let them there for 25 - 30 minutes, depending very much of the oven and the quantity of potatoes. They are ready at the time they are slightly browned.
To provide roasted sweet potatoes a special taste, we can make up a garlic sauce. We make the garlic sauce of crushed garlic, a spoon of water, a spoon of olive oil, salt, and green dill.
The oven roasted potatoes are served with the garlic sauce before, and if you prefer, with green vegetables. They are extremely tasty and they don’t have many calories, thanks to the way of preparing and the small amounts of olive oil that has been used.
Another great way to enjoy the taste of oven roasted red potatoes is to fill them with onion, fried bacon, or cheese. For this recipe, we need 4 medium sized potatoes, 50 grams of cow cheese, 50 grams of butter, 3 spoons of sour cream, 50 grams of canteen cheese, a spoon of crushed thyme, some parmesan, and, of course, salt and pepper.
To begin with, wash the potatoes very well, put them in a pot and then in the oven, for 30 minutes. In a bowl, mix well the cow cheese with the canteen cheese. Get the roasted fingerling potatoes out of oven, cut them slowly in length and remove its marrow. Mix up the marrow with the cheese. Add sour cream over the mix. Blend the butter with the mix until the butter is melted, and pour some salt and pepper. Fill up the potatoes with the mix and then spread some thyme, and put them in oven for another 10 minutes.
The oven roasted potatoes filled with cheese are served hot, with sliced parmesan on the top.
Enjoy!