So. I am sitting here with a darling friend. We have laughed, cried, danced, had a glass of wine and then cried some more. I can’t believe Christmas is coming up soon, where did the time go!? Oh what a past couple of weeks this has been! Don’t fret, these aren’t just sad tears, they’re tears of joy too! It’s been a rather emotional month for the both of us and our extended families, and being around a great friend will help heal wounds before they start. Friends are the Neosporin to life.
Potatoes help too. Yep, they sure do! You see, while we were dancing, we got on the subject of potatoes…and then the dance went on until further notice. Grilled, baked, stuffed, smothered, covered, fully loaded, halfway loaded, sweet potatoes, red potatoes, roasted potatoes, potatoes with cheese, rosemary-garlic potatoes, single-serving potato, mashed, whipped, sweet potato bisque topped with caramelized onions. The list goes on. It went on. We came back to roasted potatoes and yep, you guessed it: My friend started making some!
What a treat this turned out to be! Our tears are NON-EXISTENT at the present time, for we need to see what’s in front of us! Even better to know that the recipe is quick and easy! A dream come true in 30 mins or less…perfection.
Go and Grab:
2 Medium Potatoes cleaned well, skin on and diced into cubes.
1 TBSP Softened Butter
2 1/2 TBSP Mrs. Dash Garlic & Herb Blend (more if you’d like)
Salt & Pepper
1. Preheat oven to 425*F
2. Spread the butter onto potatoes; coat evenly.
3. Sprinkle seasonings over potatoes; distribute evenly.
4. Place potatoes on a baking sheet, or line the baking sheet with foil for easy cleanup!
5. Bake for 14-17 minutes, turning potatoes a few times for even browning on all sides.
6. Serve hot, by themselves, share with a friend, add different spices! Mix it up!
This won’t be the last post on these wonderful spuds! Happy Holidays to you!
The Smitten Chef