Verda gave us some red potatoes out of her garden recently and I was trying to figure out what I wanted to make with them. I found this recipe online and decided to give it a try. It was super easy too. I marinated some pork chops and cooked some corn on the cob to go with it. Brian LOVED it, he even had seconds and he RARELY has seconds. Not only did he have 2nds, he finished the rest of the pan and told me he wanted it again the next night. Well we didn't have it the next night, but a couple days later. So I made him a good dinner twice last week! So I'm thiking that this is going to be a new regular at our house for dinner.
Here is the recipe:
Ingredients:
-8 small red potatoes, cut into wedges
-1 medium onion, cut in 6 to 8 wedges
-1 tablespoon olive oil
-2 teaspoons butter
-1/2 teaspoon dried dillweed
-1/2 to 1 teaspoon chopped basil, fresh or freeze-dried
-1 to 2 teaspoons chopped parsley, fresh or freeze-dried
-1/2 teaspoon salt
-1/4 teaspoon coarsely ground black pepper
-8 small red potatoes, cut into wedges
-1 medium onion, cut in 6 to 8 wedges
-1 tablespoon olive oil
-2 teaspoons butter
-1/2 teaspoon dried dillweed
-1/2 to 1 teaspoon chopped basil, fresh or freeze-dried
-1 to 2 teaspoons chopped parsley, fresh or freeze-dried
-1/2 teaspoon salt
-1/4 teaspoon coarsely ground black pepper
Preparation:
Preheat oven to 400°. Oil a shallow baking pan.
Combine potato wedges, onion wedges, and seasonings in a large bowl; toss to combine and coat potatoes. Transfer potatoes to the prepared pan. Roast for about 30 to 40 minutes, turning occasionally, until potatoes are tender and golden brown.
4 comments:
Yum. I am excited to try it!
I love red potatoes. I am so excited to try that recipe. Thanks for sharing!
I am excited to try your recipe. I needed another idea besides the old boil them in water.
Thanks for the recipe! I will have to try it when my potatoes get ready to harvest!
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