Oven Roasted Potatoes

Oven roasted potatoes give me a “homey” feeling.  I know that sounds weird but it takes me back to a time when I was about 12 years old and staying at a friends house whose mother was very “old fashioned” at the time.  A typical 1978 stay at home housewife she always made meat, potato, and vegetable dinners.  Most every time I ate over she was making her oven roasted potatoes with some type of roast and peas.  I lost touch with the friend over the years and last year her mother passed away.

Tonight I made our oven roasted potatoes and while they were cooking, my mind drifted back to to those times and how I loved watching her work in their tiny kitchen in the simple home they owned.  I was snapped out of my trip down memory lane by my 12 year old daughter coming into the kitchen and opening the oven while making her “mmmmm” sound.  Shortly after, the man of the house came through and also opened the oven and smiled.

Here is how I make our oven roasted potatoes.

We love using some of the potatoes we grow for oven roasting.

Wash and chop the potatoes
Place them in an oven safe bowl and drizzle with oil (see note below)
Sprinkle with salt and pepper and stir to combine
Bake in a 375 degree oven until soft and browned (about 35 minutes)

You can put sour cream, ranch, or blue cheese on these or eat them like a french fry using vinegar and ketchup!!

NOTE: I use Wildtree Grapeseed oils for almost all of our cooking. They have infused oils and they are light and fabulous. One small jar lasts our family a year!! Our favorites are the garlic and the basil pesto oils!!

 

Potato Salad

The other night I made potato salad.  This is another one of my “signature” dishes I am asked to bring to get togethers.  It’s made very similar to my macaroni salad.  It is a great side dish for any meal really.  I like to have it when we are having Italian Sausage, Hot Dogs, Burgers, and Fish.

This is my mother’s favorite meal at our house!!

 

5 lbs of potatoes boiled, peeled and cubed (Boil until soft, run immediately under cold water and remove skin and cube)

1 cup salad dressing (I use Miracle Whip)

3/4 cup mayonnaise

3 Tablespoons Mustard

1/4 cup finely diced onion

1/4 cup finely diced celery

3 hard boiled eggs cut up with yolk

salt/pepper to taste

Paprika sprinkled on top before serving

When potatoes are cubed add the rest of the ingredients and stir gently.  Refrigerate for atleast 4 hours or overnight is best!!

You can add more salad dressing if you want a moister salad.  You can omit onions, add pickles or whatever you would like to jazz it up.  I like it as I made it above!!