I've been making roasted potatoes and Husband likes them. They make a good side dish when you have the time. They take an hour. .
Roasted potatoes
This is 10 2 - 3" yellow skinned potatoes, peeled and cubed, 1/2 c. olive oil, 1 t. salt, 1/8 t. pepper, and 2 to 3 garlic cloves minced. Toss it in a bowl well enough to coat the potatoes in the olive oil and distribute the rest of the ingredients throughout. Turn it onto a foil covered cookie sheet or roasting pan. It goes into a very hot, 425 degree oven.
It needs to get checked every 10 minutes or so. Turn the potatoes by geting under them with a spatula or other flat tool. Here, I'm using my bamboo stir fry tool. Just make sure that the potatoes aren't sticking, which they are likely to do because of the hight heat.
Move them to a platter to serve as a side dish. (If you haven't poked holes in the foil, the pan is still clean. :)
I made them the night Mom was here and we had Beef Bourguignon. See December 27. We ate the stew over the potatoes. Check back for the Elk Hash blog. The potato part of that dish is these potatoes.
Remember to have fun and relax.
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