Next to growing garlic, potatoes come in as a 2nd favorite on my list of most fun and rewarding things to grow. And they taste so much better than store-bought.
The other great thing about potatoes is that you can harvest them over a few months. So when I’m looking for stuff to throw together for dinner, I can go out, dig up a few, grab whatever else is ripe, and have a delicious vegetarian meal in no time at all. And the best part of all is that it’s healthy and free!
Since I just collected a bunch to cook, let me share one of my most favorite Roasted Potato recipes.
Simple and Delicious Pan-Roasted Potatoes
Preheat oven to 400.- Cut up potatoes into 1 inch pieces.
- Finely mince a few cloves of garlic (amount dependent on your liking for garlic).
- Peel and quarter a few shallots (amount dependent on your liking for shallots).
- Sprinkle liberally with salt, pepper, and fresh thyme.
- Drizzle a couple tablespoons of olive oil and toss to thoroughly coat potatoes
- Roast for 45 minutes or until done to your liking. (Freshly dug potatoes cook faster than store-bought.)
That’s all there is to it!
Bon Appetit!
You’re very welcome. And with these early chilly days we’re really pulling out those early fall comfort foods recipes. The star of course is the fresh marinara from our surplus tomatoes. Happy harvesting.
We love pan-roasted potatoes. Have you tried adding a smidge of balsamic vinegar: this is really tasty. We also used an olive oil and wine vinegar Tuscan bread dipping oil we picked up at a street fair (I think). Okay, I have to dig around the pantry and find some potatoes.
Deb, thanks for the suggestion for balsamic vinegar — it’s scrumptious! : )