This is my second month participating in the Secret Recipe Club, a group of food bloggers who secretly make one of someone else's dishes and post them all on the same day at the same time. I really had fun last month, choosing a recipe to make, making the recipe, then reading about everyone else's recipes. It's a great way to "meet" other bloggers and check out some great blogs that you never knew about before.
This month I was assigned the blog Through The Bugs On My Windshield. Like last month, this was a new blog to me. The author is Suzanne, a woman who likes to cook, likes to travel, and loves her family. Her blog is a mixture of recipes, travel pics (hence the name), and old (and new) family photos. It's really quite interesting! While browsing Suzanne's recipes, I found a few that I would like to try. She has a really tasty looking Chicken Broccoli Stir-Fry, a gorgeous Cipollini Onion and Potato Pie, and probably because fall is just around the corner, her Roasted Pumpkin and Seeds was very tempting too! But in the end I decided to go with a potato dish, her Rosemary Roasted Potatoes, a dish she nicknamed "Little Pieces of Heaven". I don't care for rosemary very much, and I was planning on serving these potatoes with a Greek-style main dish, so I decided to use fresh oregano instead.
Oregano Roasted Potatoes
2 lbs. Yukon Gold potatoes
2 tbsp olive oil
1½ tbsp fresh oregano
1 shallot, minced
2 cloves garlic, grated
1 tsp kosher salt
Preheat oven to 425°.
Wash and dry potatoes, dry them, then cut into quarters. Place them in a large bowl.
Add olive oil to and toss to coat the potatoes. Add the salt and toss again. Combine the oregano, shallot, and garlic and stir well until the potatoes are evenly coated.
Line a large pan with non-stick aluminum foil and place the potatoes on the pan. Make sure they are all in a single layer.
Roast for 45 minutes to an hour, until the wedges become golden brown, flipping them over every 20 minutes or so.
Makes 4 servings.
I really didn't change much else about Suzanne's dish. I love that she included shallots; I love the flavor they bring to the dish. The combination of oregano, shallot, and garlic is amazing on potatoes.
Suzanne recommended using non-stick foil, which I have never used before. I didn't have any in the house, so I just used regular foil. I did have some problems with the potatoes sticking, so I will second Suzanne's recommendation and will look for that non-stick foil the next time I go to the store!
Even with that problem, the potatoes turned out great. My husband couldn't get enough, my three-year-old loved them, and since they didn't contain dairy, my one-year-old gobbled them down too. They were a huge hit. I served them with my Spinach and Feta Turkey Burgers, so it was kind of like a Greek version of burgers and fries night!
Thanks, Suzanne, for a great dish!Pin It Also shared at