I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Roasted Potatoes

2 lbs. potatoes, peeled (or not) and cut into wedges
4 cloves garlic, peeled and halved
3 Tbsp. roughly chopped fresh rosemary (or 1 to 2 Tbsp. dried)
6 to 8 fresh sage leaves (or 2 to 3 tsp. dried) (optional)
Salt and freshly ground black pepper to taste
1/2 cup olive oil
1 cup water

Preheat oven to 350 degrees.  Place the potatoes in a baking pan in one layer.  Sprinkle with the garlic, rosemary, and sage.  Season with salt and several grinds of pepper.  Add the olive oil and mix well to coat the potatoes.  Stir in the water and bake 45 minutes to 1 hour, stirring carefully once or twice until potatoes are cooked to a deep golden color.  Serve at once.

These are great with roasted chicken or game hens or anything grilled.  To roast chicken, chop the garlic and mix with the olive oil and spices.  Rub over chicken and toss the potatoes with rest of seasoning mixture.  Place chicken in roasting pan and arrange potatoes around.  Bake as above.  Or try the potatoes seasoned with just salt and pepper as I remember my mother making them.

 
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