The Lexingtonienne



I just realized it hasn’t even occurred to me to bake a single Christmas cookie this year.

roasted potatoes

I don’t know if it was the Thanksgiving travel, or Hubba Bubba’s birthday…

peeled potatoes

boiling potatoes

… or Eleanora’s first birthday, or the stomach flu, or her postponed party and the fact that we have an entire birthday cake sitting in our fridge

roasted potatoes

… or addressing Christmas cards, or my Christmas music obsession, or our upcoming Christmas travel…

roasted potatoes

roasted potatoes

But yeah, somehow cookies got bumped off the priority list this year.

roasted potatoes olive oil

roasted potatoes

Our house will not be filled with the sugary scent of  iced shortbread stars, snappy gingerbread men, or jam-filled pockets. I haven’t even bought a single Reese Peanut Butter Christmas Tree.

roasted potatoes

I did, however, make potatoes — roasted ones from a super simple recipe in Bon Appetit. Using just three ingredients (well, I made it four), these potatoes are crispy on the outside, creamy on the inside, and magic all over. They’d be perfect alongside a crock pot beef roast or pork roast.

roasted potatoes

Better luck next year, cookies.

Lightly adapted from Bon Appetit*

  • 6 lb small Yukon Gold potatoes (about 1 1/2″ in diameter), peeled
  • Chicken broth (optional – you can also use water)
  • 1 Tbsp salt, plus more for boiling
  • 1/2 C olive oil (regular, not extra virgin)

Preheat oven to 425. Bring a large pot of water (or chicken broth) to a boil, salt it, and cook potatoes for 3 minutes. (After you add the potatoes, bring the liquid back to a boil, then start your 3 minute timer.) Bon Appetit recommends doing this in 2 batches, but if you’re working with a smaller amount as I was, 1 batch is fine. Transfer potatoes to a plate or baking sheet to cool. Once the potatoes are cool enough to handle, use a fork to scrape grooves up and down the surfaces.

Meanwhile, pour olive oil onto a rimmed baking sheet and bake for 5 minutes to heat the oil. Add potatoes, turning them to coat with oil. Season with salt. Roast for about 60 minutes, turning every 20 minutes, until golden brown.

*Bon Appetit’s recipe is as noted above and serves 4-6. I boiled my potatoes in chicken broth for extra flavor (the aforementioned fourth ingredient) and reduced the quantities to 1 lb potatoes, about 1/2 tsp salt plus more for boiling, and 1/4 cup olive oil to serve 2 of us.



  • Comment by kristy — December 15, 2011 @ 7:11 am

    Hannah, these look delicious! I love all your recipes but some look a bit too complicated for me … but I bet I can attempt this one!

    Always enjoy reading your blog! And I hope you and your family have a wonderful holiday season!

  • Comment by Judy — December 15, 2011 @ 12:44 pm

    My mouth is watering just looking at these! Can’t wait to try them! xo

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