Down Home Potato Recipes
Will Please Your Whole Family
Need some new potato recipes to use up a bumper crop of spuds from your garden? The following recipe works great with Russet and red potatoes and is simply divine with gold Yukon varieties. For a low fat variation, brush the potato chunks with egg whites instead of olive oil before baking.
This recipe is open to literally dozens of variations. I prefer to flavor this dish with dried rosemary, oregano, and parsley. However, you can use just about any blend of herbs you like to compliment the other dishes in your meal. For example, I will use dill and cilantro if I am serving these roasted potatoes with my Fresh Pepper Egg Scramble.
- Wash and dry 4 medium sized potatoes
- Chop into 3/4” cubes (leaving the skins on)
- Mix potato chunks in a bowl with 1-2 Tbsp olive oil until lightly coated
- Sprinkle on the herbs of your choice
- Add two minced (or pressed) cloves of garlic.
Quick Tip: The trick to peeling a garlic clove easily is to heat it in the microwave first. This only takes 3 to 5 seconds. As soon as you hear the first sizzle or pop, immediately turn off the microwave. Let the clove stand for at least 5 minutes before you touch it. Then, squeeze it gently and the papery outer skin will slip right off the clove.
Spread the seasoned potato chunks in a single layer on a non-stick cookie sheet. Bake at 400 degrees for 10 minutes. Use a spatula to turn the potato chunks and return them to the oven for an additional 15 minutes or until golden brown. Salt and pepper to taste (preferably with sea salt and fresh ground peppercorn). Serve while still hot. This will quickly become one of your favorite potato recipes because it is so simple to make.
Image courtesy of CC license by Flickr user Laurel Fan