NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
"How beautiful it is to do nothing and then rest afterwards." ~ Spanish Proverb
Ahhh… back after a restful few days visiting my 90-year-old aunt and uncle in small town Wisconsin… just visiting and taking long leisurely walks… good for the soul and a good reminder to slow down and savor each day.
RECIPE OF THE WEEK
These potatoes make a great accompaniment for summer cookouts on the grill. Turning them all skin side up during the first stages of cooking creates a nice crispy crust.
GARLIC ROASTED POTATOES
- 3# bag red potatoes
- 4-5 tablespoons olive oil
- 2 cloves minced garlic
- Kosher salt and freshly ground pepper
- 1-2 teaspoons dried rosemary, if desired
Preheat oven to 425 degrees F.
Cut potatoes, with skins on, into 1" wedges. Toss with olive oil until all pieces are coated. Add garlic and sprinkle generously with salt and pepper to taste. Add rosemary if desired. Toss again. Place potatoes skin side up in a large roasting pan/jelly roll pan.
Cover pan with aluminum foil and bake for 20 minutes. Remove foil and bake for 15 minutes uncovered. Flip potatoes and bake about 15 minutes more until golden brown and desired doneness.