All that said, I've been debating whether or not to even post this recipe. There are very few ingredients and it's terribly easy. Because I've declared November to be allspice month, that was my main flavor, and I adapted a recipe from The (modern) Busy Girls' Cookbook. But there are endless variations -- just toss the potatoes with whatever spices and flavorings you want, then roast them. It's so hard to go wrong with roast potatoes.
But that's exactly why I want you to have this recipe: partly to show you that we don't eat like kings every night and to remind us all that sometimes the simplest foods are the best. This would be a perfect vegetarian side dish for your Thanksgiving feast. How do you season your roast potatoes?
Roasted Allspice Potatoes
(adapted from The (modern) Busy Birls' Cookbook)
- 30 red-skinned potatoes, cleaned
- 1/4 cup olive oil
- 1 teaspoon allspice
- 1 teaspoon caraway seeds
- 1 teaspoon kosher salt
- 1/2 cup Italian parsley, finely chopped
Cut potatoes into quarters. In a bowl, combine potatoes, olive oil, allspice, caraway seeds and salt. Toss well until potatoes are completely covered in spice mixture. Spread out in 1 layer on aluminum foil-lined sheet pan. Roast 45 minutes. Remove pan from oven and shake well. (You can also flip potatoes with a spatula but I find this is easier.) Return to oven and cook an additional 15 minutes until browned and crispy.
Remove from oven, toss with parsley and serve hot. Enjoy!
- Roasted Allspice Potatoes from The (modern) Busy Girls' Cookbook
- Garlic Roasted Potatoes from Food Network
- Gluten Free Oven Roasted Potatoes from All Gluten Free Recipes
- Roasted Potato Salad with Avocado Dressing from Diet, Dessert and Dogs
- Roasted Rosemary Potatoes from Vegetarian Food
- Robyn's Crock Pot Herb Roasted Potatoes from Food.com