Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Tuesday, May 17, 2011

roasted red potatoes

as an alternative to boiled or baked potatoes, these roasted red potatoes are a great side dish for any casual meal.  served with burgers or fish, they are tasty, crunchy and have excellent flavor.  i choose red potatoes over other varieties, based on their texture and cooking time.  i try to slice the potatoes into similar size and shape to keep the cooking time even.

prepare a baking sheet with a light coating of olive oil and slice the potatoes in lengthwise fashion.  mix with the olive oil on the sheet and season with a flavorful mixture.  i really like Mary's gourmet seasoning purchased in traverse city Michigan.  i also use a sprinkle of parsley and crushed black pepper.  the potatoes are roasted in a 375 to 400 degree oven for at least 20 minutes, then turned and roasted on the opposite side for another 15 to 30 minutes.  the cooking time needs to be monitored based on the choice of potatoes, the darkness of the baking sheet, and the thickness of the sliced potato.

serve with barbecue sauce, ketchup, a peppercorn dressing or just as cooked.  these potatoes are very crispy without frying and very flavorful.

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