Not really a recipe, cubed potatoes, tossed with olive oil, salt and pepper, I like to add a little grated parmesan. Put on a silpat or parchment on a baking sheet, 425 degree oven until browned, about 45 minutes depending on your oven, stir once or twice. Couldn't be easier!

Steve

Thanks, Steve! But I make those all the time and they are dry, crunchy and awesome - like fried potatos. I'm talking about the moist, caramelized, small amount of crunchy edges. They are normally served with roasts, but I've cooked them with roasts and they don't come out right. And usually, they are oblong, small, white and cooked whole.

Val

Teh ones int he picture that canarybird posted are oven roasted potatoes...Peel and boil potatoes...in an oven proof dish or pan, melt about 2 T butter and add 1 T olive oil. Then place the potatoes in the oil and butter, roll them around until they are coated, sprinkle with seasonings...kosher salt, pepper, perhaps some paprika, garlic powder...or some crushed fresh garlic and place into a 370 oven for about 1 1/4 hours....turn them 2 ot3 times during the cooking period.
You can boil for a few minutes to shorten the cooking time.
Easy peasy and a sure pleaser!
Linda C

The ones in that picture of the Moroccan dish are not oven roasted potatoes. They're cubes of chicken and sweet potatoes done in a frying pan on top of the stove in a sauce.
I imagine they were partially cooked before and then finished off when we ordered our dinner.

Yes I love them that way too. They were a little crisp outside and caramelized together with the chicken in the sauce.

SharonCb

Thank you, Linda!

Canarybird - But it looks like the potatos I like! lol

Sharon....the picture I meant was the one with the liver and onions...

Oh sorry Linda....the potatoes with the liver and onions were just cut in half and steamed. What you see is how they looked with the gravy spooned over them.
(When I make gravy Wolf insists most of it be poured over his potatoes. :-)

Val I've made cubed potatoes done in my little countertop oven, sprinkling them with olive oil, herbs and paprika, laid out on a shallow oven tray and cooked at around 375 - 400F until done. When they look half done I use a spatula to lift and turn them. They're better if they have stuck a little to the tray before being turned over.
The stuck-on bits go crispy. This is more or less as Linda describes.

Another good recipe for crispy potatoes is this one:

EASY PARMESAN POTATO WEDGES
***********************************
This recipe can also be served with sour cream.
1/3 cup grated parmesan cheese
1 teasp paprika
1 teasp garlic powder
1/2 teasp salt
1/4 - 1/2 teasp pepper
4 potatoes unpeeled
1/3 cup vegetable oil

1) Preheat oven to 400F (204C)
2) In plastic bag combine first 5 ingredients.
3) Cut each unpeeled potato into 8 wedges. Dip wedges in oil and then shake in cheese mixture.
4) Place wedges on a baking sheet skin side down and bake at 400F (204C) for 30 - 40 minutes.

Source: I've Got To Have THAT Recipe, Too!
Dianne Winsby, Pat Pollard & Barbara Doell
Victoria, B.C. Canada 2000

SharonCb

Sharon, thank you for the recipe. I made these with potatoes cut in half and half again then thinly sliced. Layer under scrambled eggs under lightly sauteed green peppers, onion and veggie bacon and topped with cheese. Good breakfast!

Judy