So, yesterday we were invited to our very dear friends' American Thanksgiving. Being Canadian, we also celebrate Thanksgiving, just a wee bit earlier and with some slightly different traditions and food. Our traditional Thanksgiving consisted usually of a roasted turkey with stuffing (always done inside the bird), boiled root vegetables, baked pudding, peas pudding, salt beef (sometimes), and gravy. Our stuffing, which in Newfoundland we call dressing, was done with savoury. If you have never had savoury dressing you will have to try it sometime. Savoury is a herb that grows in Newfoundland, as well as other parts of North America, and it is the sums up Sunday lunch for all Newfoundlanders. If you didn't have dressing on your plate you were missing out.
Anyway, the American Thanksgiving food is not too dissimilar. Turkey, of course and many vegetable side dishes, including green beans, sweet potatoes, roasted potatoes (pictured below) and other dishes. The desserts, well so many! Pumpkin pie, pecan pie, & sweet potato cobbler, ice cream and even some birthday cake. What a feast! So, thank you to our dear friends Doug and Kimberly for including us in their very Traditional American Thanksgiving!
This post was suppose to be about the potatoes, which was my contribution to the feast yesterday. These are my favourite roast potatoes. They are crispy on the outside and very light and fluffy on the inside. However, the guests yesterday didn't have them at their best because they were made at home and then taken out. These are delicious straight out of the oven. But as I learned yesterday, can be reheated in a hot oven and served later. Obviously, not quite the same but still good. If you are planning on roasted potatoes any time in the near future, keep these in mind. If served hot out of the oven, you will not be disappointed.
Perfect Roast Potatoes
6lb/2.7kg (apprx) baby potatoes, peeled and washed
4-6 Garlic cloves, crushed
1/4 Cup/30 grams of flour
Boil the potatoes for about 8 minutes or so, then drain. Reserve the potato liquid if you are planning to make gravy later.
Toss the flour over the potatoes and lightly shake the pan to give all the potatoes a very light coating. Don't shake the pan too hard as you don't want to break the potatoes. Up to this stage you can do in advance. You can now place you potatoes on baking trays, cover them and refrigerate for roasting later in the day. Try your best to have the potatoes separated on the baking tray.
When you are ready to roast your potatoes, preheat your oven to 350 degrees F. Remove the potatoes from the baking trays and set them aside on a clean surface. Cover your baking trays with vegetable oil, so the surface is completely covered. Put the empty trays in the oven. You want to get the oil really hot as this will ensure a crisp coating on the outside of your potato. After about 10-15 minutes the trays should be hot enough for the potatoes. Remove the trays from the oven and tip on the potatoes. You should get a slight sizzle when they hit the pan. Gently shake the potatoes around the pan to get them coated in the oil, sprinkle over the garlic and a little salt. Make sure the potatoes are not overlapping or touching each other. This will ensure even roasting and crispness. Return the trays to the oven and roast them between 45-60 minutes. This will depend on the size of the potatoes and the heat in the oven. About 1/2 way through roasting, turn over all potatoes and continue roasting until done.
Remove from oven and serve straight way for best results.
Note: This recipe was served for a crowd, you can easily adjust your potatoes to have many people you are serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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