Potatoes, featured here with Honey-Dijon Chicken and Cucumber Salad over a bed of greens.
This recipe is a family staple. It makes a good side for most any meat dishes; steak, chicken, meat loaf, pork loin, etc. A simple, tasty, herb flavored starch dish that works well to fill the bellies of children who always seem to be “hangry”.
Ingredients:
- 4 Large Russet potatoes (I do one for each member of the family and usually end up with leftovers to scramble into eggs the next morning.)
- 3 Tablespoons Olive Oil
- 2 Tablespoons Minced Garlic
- 2 Teaspoons Sea Salt
- 1 Teaspoon Black Pepper
- 1 1/2 teaspoons Basil
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- 1 teaspoon Onion Powder
Instructions:
1- Preheat oven to 425*
2- Rinse and scrub potatoes. This would be a good time to peel potatoes if you have any aversion to the skin. Personally, I like the added texture of skin-on potatoes when roasted and the skin holds added nutrients, so I just scrub them thoroughly and leave them as nature made them.
3- Dice into 1/2″ cubes.
4- Toss all ingredients together in a large mixing bowl, making sure the potatoes are all well-coated in oil and seasonings.
5-Transfer ingredients to baking pan. I like to use a large metal cookie sheet so heat hits all potatoes equally.
6- Bake for about 20 minutes, mix up potatoes and bake for another 20 minutes.
*If you are leaving chunks of skin and potato behind as you stir, wait a little longer and try again. When the potatoes have a chance to form more of a hard crust on the bottom, they will release from the pan more easily and give a tasty crunch.
7- Pull from oven. Double check that the ingredients are “fork-tender”, can be easily poked with a fork and eaten.
8- That’s it! Serve alongside protein and salad or seasonal vegetables for a well-rounded meal. If you have small children, allow them to drown them in Ketchup and enjoy.
Fireweed Faith 
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