Sunday, January 25, 2009

Because I'm procrastinating and I actually have pictures...

Well, this was actually a New Year's Eve dinner with my boyfriend, but I had pretty much given up on updating this blog during the school year, so I didn't feel a real need to write a post. I was at home for winter break, hence the available kitchen. Still, it was a fantastic meal and I have a few minutes to do a short write-up.

New Year's Eve I was feeling a bit disappointed, as my friend's New Year's Eve party didn't end up happening, so my boyfriend and I made a quick Kroger's run for groceries for our fancy-pants dinner. We decided to go with a Porterhouse steak with shiitake mushrooms, roasted potatoes, biscuits-from-a-tube and a nice side salad. The recipe for the steak sauce was from and the potatoes were a recipe of sorts from my mom, although really it's not a recipe, just a way to roast potatoes.

Roasted Potatoes
3 largish Idaho potatoes
olive oil
2 or 3 cloves of garlic
1/2 a white onion
pepper and salt to taste
Italian seasoning

Pre-heat oven to 425 degrees F. Chop potatoes into bite-size pieces, maybe 1/8 of a potato. Roughly chop the onion and mince the garlic (I like to chop the garlic roughly, then put it through a garlic press). Combine the potatoes, onion, and garlic in a mixing bowl and toss with a little olive oil (about a tablespoon). Pour olive oil into a casserole dish (mine's glass) and swirl dish to coat the bottom and sides. Add the potato mixture and spread fairly evenly in the dish. Add pepper, salt and Italian seasoning to taste; I add enough that the potatoes are fairly densely speckled. Place in oven and bake until potatoes are soft and yield easily to a fork; I think mine took around 25-30 minutes.

The recipe is good with Idaho potatoes, but it's even better with new red potatoes.

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