DonnaLee's Special Roasted Potatoes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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DonnaLee was one of my American neighbors when I lived in Germany. She served this a lot with brunch after church on Sundays. DonnaLee does not usually add salt and pepper, but I do. I usually omit the bacon grease and sometimes even omit the bacon. All of the measurements are very much to taste, even the amount of potatoes- I just sprinkle enough herbs on to my liking and add enough potatoes to fill my pan. Ingredients:
6 -8 red potatoes, approximately |
2 -3 tablespoons extra virgin olive oil, to taste |
4 cloves fresh garlic |
1/2 cup frozen peas, cooked |
1/2 cup frozen carrots, diced,cooked |
2 -3 teaspoons dried oregano, to taste |
2 -3 teaspoons minced parsley, to taste |
2 -3 teaspoons dried basil, to taste |
5 -6 slices bacon, freshly cooked,crumbled |
2 teaspoons reserved bacon fat (optional) |
1/2 teaspoon salt, to taste |
1/4 teaspoon black pepper, to taste |
Directions:
1. Set out a 9x13 glass casserole pan and grease lightly with some of the olive oil.
2. Dice raw potatoes (skin on or off- your choice) and place in the pan- you want to have enough pototoes to fill the bottom of the casserole.
3. Sprinkle cooked peas& carrots over the potatoes.
4. Press the garlic over the pan, crushing the garlic over the veggies.
5. Liberally coat veggies with a few spoonfuls of olive oil and toss to mix everything together- the veggies should be well coated, but there shouldn't be a lot of loose oil in the pan.
6. Sprinkle with oregano, basil, parsley to taste- you want to see little speckles of herbs on every piece of veggie.
7. Salt and pepper to taste.
8. Crumble bacon over the top and drizzle with a small amount of reserved bacon fat, if desired.
9. Bake in a preheated 350 F oven for about 1 hour, uncovered, until vegetables are fork tender.
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