Both of our fridges have been overflowing with enough food to feed our seven guests this week. But even so, one evening there weren’t enough of any one particular type of potato for a side dish. Therefore, I winged it (again) with this hearty potato medley, which brought raves – thank goodness. During the roasting, you can prepare the rest of the meal.
Recipe of the Week: Roasted Potato Medley
1 large sweet potato, scrubbed and unpeeled
5 or 6 baby red potatoes, scrubbed and unpeeled
2 or 3 medium yellow potatoes, scrubbed and unpeeled
2 slices yellow onion, cut in 1″ pieces
4 tbs. extra virgin olive oil
2 tbs. Bragg’s Organic Seasoning
Directions: Preheat oven to 365 F.
1. In a large bowl, add the olive oil.
2. Slice the potatoes in strips, cut into 1″ cubes, and put them in the bowl. Add the roughly cut onion pieces.
3. Stir together until everything has been coated in the oil. Add the Bragg’s seasoning and mix together well-coated. Shake on some more, if needed.
4. Dump contents into an extra large baking dish and spread out. Bake for 30 minutes. Turn/flip and cook for another 10 to 15 minutes, until pieces are soft and the aroma is driving everyone crazy.
Options: 1. Add red bell pepper slices and/or thin-sliced carrots. 2. Boil all the potatoes in low-sodium chicken broth and make mashed potatoes.
Thought of the Week: We should have videoed the joyful chaos of the past week, so that we could replay it whenever the house becomes too quiet and boring. Rambunctious grandchildren and their delightful imaginations will be sadly missed, as will the interesting adult conversations with their parents (our children) and Danny’s international-traveling sister. It’s great to get caught up and find so many things to laugh about.
(On the train at Landa Park: front row – Carlo, Necalli, Megan; second row – Tracy, Oliver, Harley; third row – Tyler and Judson.)
(Two cousins – Ben and Carlo – who are best buds and already planning on going to college together.)