Monday, April 8, 2013

Roasted Potatoes

These potatoes are quick and easy. Pour a little olive oil in a baking dish. Take a paper towel and rub it around to coat the sides of the pan so the potatoes won't stick. Meanwhile cut up into small bite sized pieces of some new potatoes. I used some red, white, purple, and yellow potatoes. Sprinkle the potatoes with dried crushed rosemary, marjoram, and dried rubbed sage. Drizzle a little olive oil over them and stir them up to coat them. Bake at 350 F for about an hour. If there are any left over you can warm them for breakfast the next day.

The other night the whippoorwill was right out side my window and I wished I could see him. He was really singing up a storm and I was wondering if he ever got thirsty or got a hoarse voice. Thanks for reading and for all your comments.
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13 comments:

  1. Elephant's Child4/8/13, 5:56 AM

    Yummo.
    I have have updated my Sunday Selections post to include a photo of the solar spinner in daylight, and added some information about it in comments. Sorry for misleading you.

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  2. cookingwithgas4/8/13, 6:58 AM

    Those birds can go on all night! They are looking for love.
    We love roasted potatoes!

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  3. Chris4/8/13, 7:06 AM

    I roast bite sized potatoes without the olive oil and at fairly high heat (375). The cut sides "grow" a skin that make the potatoes more toothsome. We usually eat them as finger food dipped into a simple mayo/mustard/dill sauce. Thanks for the chance to share...

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  4. Willow4/8/13, 7:31 AM

    Oh my kind of recipe yummy and easy ... I am so not a great cook .
    Whippoorwill ~ sounds so lovely. I am listening to lovely birds this morning too ~ it sounds like Spring, it reach New England soon I hope ...we still await the warm weather.

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  5. Anonymous4/8/13, 7:48 AM

    I love roasted potatoes. Thanks for the recipe, which I printed out.

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  6. Barbara Rogers4/8/13, 8:06 AM

    Hi Linda...some good potatoes, I am going to try tonight. I do have some left over boiled taters from last night which will become hash browns this morning. We're on a potato kick!

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  7. Joanne Noragon4/8/13, 8:50 AM

    Whip-or-wills aren't back yet, but the doves are. A friend who hears them but never identified them with their song calls them the Who birds. Makes me thing of Dr. Suess.

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  8. Lori Buff4/8/13, 9:20 AM

    Those sound really good, I like to toss a few cloves of garlic in the roast too.

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  9. Linda Starr4/8/13, 9:21 AM

    Hi Elephant's Child, thanks, oh I'll check back I was confused and then thought maybe I was dense. Ha.

    Hi Meredith, thanks, well I wish they find some love. Ha.

    Hi Christine, thanks, oh I'll have to cook them higher next time as that's why I like them roasted due to the tooth.

    Hi Willow, thanks, nature is amazing and so entertaining, I guess I am an inexpensive date. Ha.

    Hi Gigi, thanks, and any of your favorite spices could be added to these.

    Hi Barbara, thanks, how do you make the hash browns, do you have a slicer thingy?

    Hi Joanne, thanks, the who birds ha, doves are nice to hear too, like a zen meditation.

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  10. Michèle Hastings4/8/13, 11:30 AM

    we enjoy roasting potatoes as well... you can do so many delicious variations. we like to add carrots and parsnips.

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  11. Ms Sparrow4/8/13, 1:10 PM

    Oh those lovely yummy roasted potatoes! It seems incredible that there was a time when Europeans thought they weren't fit to eat!

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  12. Dee4/8/13, 7:38 PM

    mmmmm...easy and yummy.

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  13. Linda Starr4/9/13, 5:33 AM

    Hi Ms. Sparrow, thanks, I never knew they were thought not fit to eat. Ha.

    Hi Dee, thanks, yes so easy, also I like making more than needed to I have leftovers for the next day.

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I love suggestions, questions, critiques, thanks for your comment

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