Oven Roasted Potatoes (A No-Brainer Recipe)

In my previous post, I mentioned I've been doing the caregiver thing.  Because the body involved has been declared homebound for the immediate future, I've been doing a lot more cooking, so I've dived into my recipe card file (yes, I'm all analog there).  I'm dredging up a bunch of Ancient Recipes and recipes I've cut out of magazines and feeding them to the guinea pigs, uh, PEOPLE, I live with.

Here's an easy one.  A real no-brainer, and CHEAP, yet it gets raves whenever I make it!


Oven Roasted Potatoes

2 1/2 - 3 lb raw potatoes washed and cut up (small red potatoes halved, russet potatoes cut into wedges)
1/4 c olive oil
1 t salt
1 t pepper
1/2 t garlic powder

In a bowl, mix the oil and seasonings, then add the potatoes and toss until well coated.  Spread in a single layer, cut side down, on a large metal lipped baking sheet (like a jelly roll pan).  Bake at 450 degrees on the lowest oven rack for 30 minutes.


The first time I made this with red skinned potatoes, just as I was putting them into the oven, one of Those People I live with said, "What ARE those things?  They look WEIRD."  I guess red-skinned potatoes were not in that one's culinary experience.  However, they were a hit, nonetheless.

Caprese Salad - A CSA Box Recipe

Caprese Salad

Tomatoes, sliced
Olive oil
Salt
Fresh mozarella cheese
Fresh basil leaves, chiffonade (about 10-15 leaves)
Balsamic glaze

Arrange tomato slices on a plate or platter.  Drizzle olive oil over the slices.  Lightly salt all the tomatoes.  Arrange the cheese pieces and basil leaves over the tomatoes.  Drizzle balsamic glaze over all.

This is a great way to use up the late summer tomato explosion, and it's quick and easy to make.