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!!
Container gardening is becoming more popular especially for people who do not have large areas for gardens. This year I planted potatoes in containers as well as lettuce, peppers, and carrots.
We planted red potatoes, fingerlings (smaller size potato) and russet (medium to larger size great for baking).
We harvested the containers last night. We had about 22 lbs of wonderful potatoes. That sounds like a good harvest but usually when we plant in the ground we will harvest about 30+ pounds. Either way, the potatoes look great and are now washed, layered in newspaper in a basket and stored in the cool basement.
Here is our potato project from May 9, 2014 through Sept. 9, 2014
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!!
What to do with all of that leftover ham after Easter?? Or maybe looking for a quick soup to fill you up with a piece of bread? Well this soup will not disappoint.
This was “souper” easy to make and the kids ate 2 bowls each. I made this from leftover ham I had frozen from Christmas. A slice of fresh bread and this was a great quick and easy meal!! As always you do not have to follow my recipe religiously except for the flour and milk!!
Chunky Potato Soup
- 4 medium red potatoes (I did not have red so used regular russet potatoes and they were small so I used 5)
- 2 c water
- 1 small onion
- 3 TBS butter
- 3 TBS all-purpose flour
- Crushed red pepper flakes (I am ashamed to say I am out of these so made it without)
- Ground black pepper
- 3 c milk
- 1/2 tsp sugar
- 1 c shredded cheddar cheese
- 1 c cubed cooked ham
Peel potatoes and cut into 1-inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender
Drain, reserving liquid. Set aside potatoes.
Measure 1 c cooking liquid, adding water, if necessary; set aside.
Peel and finely chop onion.
Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with pepper flakes and black pepper to taste (I put a good 2 grinds of pepper in) Cook 3 to 4 minutes.
Gradually add potatoes, reserved 1 c cooking liquid, milk, and sugar to onion mixture stirring after each addition
Add cheese and ham again stirring well
Simmer over low heat 30 minutes, stirring frequently.
Serve with warmed bread!! YUMMM
Let me know if you try it and if you found it as great as we did!!
We plant and harvest potatoes every year. Potatoes are so easy to grow and I try to convince all my friends to try it!! They are so fun to harvest as the kids love to dig for the little hidden treasures under the soil. I keep seeing these container ideas for potatoes promising lots of potatoes so this year I think we are going to give it a try. Due to space limitations we usually can only grow enough potatoes to last us through early spring and then I have to break down and (so sad) buy them. So maybe trying this planter we will be able to grow more than normal to carry us through to August with our harvest. Will keep you posted!!!
Here is the lastest idea I saw this morning and will try in a few short weeks when it’s planting season
My 70 year old mother tending to the potato patch she lives very close and spends most days hanging around the house with the grandkids while we are at work…that is when she can fit it in between her morning kayaking workout, prayer meetings, friend breakfasts you get the idea 🙂
Freshly harvested Cleaned and sorted by size to store for winter