2010 will be our first Christmas celebrated as husband and wife. To mark this mini milestone, John and I are hosting Christmas lunch for some of our family. So what’s on the menu this time?
Well, I started off the month of December with a cold, and so the rather unfortunate circumstance had me rethinking whether we should even host a holiday gathering at our house at all. But then after some of the Nyquil fog cleared from my head, I decided maybe we’ll just buy pre-marinated meats from Costco, pop it in the oven Saturday morning, and call it a meal. But when we went to Costco to look for something, there weren’t really many options. And so back to the ol’ drawing board it was; time to go to plan B.
Then I found a recipe for [insert mystery meat here] online and decided the [insert mystery meat here] wouldn’t be too difficult to make. So after running it by my husband, we’ve decided to go ahead and attempt yet another fancy dinner from scratch. So what is the mystery entree? You’ll have to tune in tomorrow to find out. What I will tell you is that this side dish and the quick and easy and delicious country green beans are what we’ll be serving alongside the main entree. Can you guess what it’ll be?
Potatoes are so versatile and yummy. They can go in soups, stews, or salads. They can be baked, mashed, pan-fried, or deep-fried. At the grocery store, there are mountains of potatoes, and I’m talking potatoes of all kinds: russet, white, yellow, gold, red, new, fingerlings…The options are endless. So how do you go about choosing the perfect potato? It all depends on what you are trying to do with the spud. This calls for a lesson in potatoes, which I’ll be posting soon. But for now, let’s cut to the chase. We’ve got four days till the Noel and no time for B.S.
These potatoes should be fabulous complements to a savory meat. Serve a few as a side next to roasted chicken, roasted duck, rack of lamb, strip steak. Their simplicity should add to the dynamic flavors of the dish, not vie for center stage. And with only four ingredients and two cooking steps, this is definitely a dish the Blind can Cook.
Summary: Original recipe from All Recipes.
- 3 lbs. small new red potatoes, halved
- 1/4 c. olive oil
- 1 tsp. salt & freshly ground black pepper
- Adjust rack to lowest position and preheat oven to 450 degrees. Toss potatoes with oil, salt & pepper. Arrange, cut side down, on a single layer on a lg. lipped cookie sheet or baking pan.
- Roast until tender and golden brown, about 30 min. (Check after 20 min.) Transfer to a serving bowl.
For something a little extra, try sprinkling rosemary, parsley, or basil over the potatoes halfway through roasting.
Cooking time (duration): 40
Diet type: Vegan
Meal type: dinner
Culinary tradition: USA (General)
Microformatting by hRecipe.