Gavin is half Irish, half Polish, so he comes with some tasty traditional recipes. Among other things, he loves anything related to potatoes. The first thing that I ever saw him cook was mashed potatoes on St. Patrick’s Day, and he took a great deal of pride in them. He has promised me that he would put his recipe up here at a later date, but for now I will share the easy way that we make roasted potatoes. Likely, people all over the world make them in the same way, but it works – and if you don’t do it this way, you should!
I like red potatoes best, but Gavin will eat any potato (except sweet!), and it works with any.
- Olive Oil
- Lipton’s Dry French Onion Soup Mix (it comes in a little yellow paper packet – like a big thing of Ramen Noodle seasoning)
- Salt, Pepper, Garlic
- Heat the oven to 400 degrees
- Scrub potatoes, and cut into small pieces – make sure that all pieces are more or less the same size
- Drizzle olive oil onto potatoes to lightly coat them
- Toss with the soup mix, salt, and pepper
- Smash garlic cloves, and toss into the mixture.
- Cover a cookie sheet with tin foil, and spread potatoes on the cookie sheet
- Bake for 30 – 40 minutes, or until they are as soft/crispy as you like.