Aside from coffee, potatoes are probably my biggest weakness in life. Put a potato in front of me in any form and I have a hard time resisting. I have a weakness for french fries and potato chips (especially salt & vinegar flavored!) but I would take these savory roasted potatoes over those any day!
The sweet onions compliment the potato perfectly and the garlic adds a nutty flavor that completes the dish. The simple preparation and inexpensive ingredients make this a fantastic addition to your dinner repertoire.
This method is really delicious with sweet potatoes as well. Enjoy!
2 lbs medium red potatoes OR white sweet potatoes
1 sweet onion, wedged
10 whole cloves of garlic, peeled
2 sprigs of fresh rosemary, snipped into 1 inch pieces
1 tsp dried parsley
3 Tbs Olive Oil
1 Tbs Kosher Salt
Fresh Ground Pepper
Preheat oven to 375 degrees.
Scrub and quarter potatoes, or if using sweets, chop into approx 2×2 in chunks. Try to make the size as uniform as possible.
Place potatoes and all other ingredients in a bowl or a large seal-able bag and toss to combine.
Spread out in one layer on a baking sheet or roasting pan. I recommend using a baking stone for this as it reduces the chances of burning.
Roast for about 45 minutes or until potatoes are tender. Carefully remove rosemary stems. Serve immediately and enjoy!
Every August there is an abundance of zucchini in my father in law’s garden. I get tired of the same ol sautéed or oven roasted zucchini so I thought I would try something different. I came up with zucchini latkas. Latkas are a traditional Jewish dish made from mashed or grated potatoes, flour and egg. I substituted zucchini for potatoes and added some parmesan cheese and a few spices. They turned out amazing and it’s basically a full meal in itself! You won’t be able to eat just one! Try your own variation! ~Janna
4 cups shredded zucchini (about 4 medium zucchini)
1/2 cup shredded parmesan cheese
1 egg, plus 1 egg yolk (beaten)1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
In a large mixing bowl combine shredded zucchini, eggs, parmesan, garlic powder, salt and pepper, mix to combine. Heat an electric skillet to 325 degrees and spray with cooking spray. Using your hands measure out about 1/2 cup of the mixture and press it into a patty squeezing some of the liquid out. Cook on skillet until golden brown, flip to brown other side (about 4-5 minutes on each side). Be careful flipping because these are delicate and will break apart if your not careful. After they are cooked sprinkle with a little more parmesan cheese if desired. Makes approx. 6 latkas. Enjoy!!
*One variation I’ve tried and found amazing is topping the latka with a slice of fresh garden tomato and a pinch of sea salt from oldcitysalts.com