Today is my Grandmother’s birthday and my family is coming over to our house for Sunday Dinner. I am putting on a summer midwestern spread to celebrate. My son and I went out to our friend’s farm the other day to pick a bunch of fresh produce and amongst all the goodies we got we came home with about 4 pounds of little potatoes, spring onions and yellow squash and we are using them all today. Tonight I am serving Balsamic Grilled Chicken, Sweet Corn, Sautéed Yellow Squash, Dark Chocolate Brownies with Vanilla Bean Ice Cream and these Oven Roasted Potatoes. This recipe is more of an outline, use whatever you have and make however much you need to make, I have a big group coming over so I am using all of potatoes that I have on hand but you can just as easily cut this recipe in half. Use whatever herbs and seasonings that you like, I have a ton of fresh Rosemary, Oregano and Green Onions so that what I’m using today. I was checking out www.thepioneerwoman.com yesterday and she has another recipe that looks awesome for Crash Hot Potatoes that I will be trying out next time.
Oven Roasted Potatoes
- 4 Pounds Potatoes cut into bite sized pieces (You can use any kind you like)
- 1 Large Sweet Onion or 3 Shallots, Chopped
- 8 Garlic Cloves, Sliced
- 1 Small Bunch of Fresh Rosemary, Chopped
- 1 Small Bunch of Fresh Oregano, Chopped
- 1 Bunch of Green Onions, Chopped
- 1/3 Cup Olive Oil
- Salt & Pepper to Taste
Preheat your oven and baking pan to 475, you want to preheat your pan because it will help keep your potatoes from sticking and burning to it. Chopped all of you veggies and mix everything together and season. Pour everything onto your preheated pan and bake for about 15 minutes, stir and then continue baking until they are brown and crispy, I like mine really crispy so I let them go about another 30 minutes or so. Serve right away while they are hot but if you have leftovers they double as great hash browns with eggs the next morning.