DonnaLee’s Special Roasted Potatoes
Description:
DonnaLee, my American neighbor from my days in Germany, introduced me to this delightful dish, often served during Sunday brunches after church. While DonnaLee prefers her version without salt and pepper, I like to add a bit for extra flavor. This recipe is highly adaptable, allowing you to adjust the ingredients to suit your taste preferences. Whether you include bacon grease or omit it altogether, the choice is yours. The measurements are flexible, allowing you to customize the dish according to your liking.
Recipe Category: Potato
Keywords: Vegetable, Low Protein, Low Cholesterol, Kid Friendly, Savory, Brunch, Roast, Oven, < 4 Hours
Nutritional Information (per serving):
- Calories: 177.3
- Fat Content: 6g
- Saturated Fat Content: 1.3g
- Cholesterol Content: 3.4mg
- Sodium Content: 230.9mg
- Carbohydrate Content: 28g
- Fiber Content: 3.6g
- Sugar Content: 2.9g
- Protein Content: 4.3g
Servings: 8
Cooking Times:
| Preparation | Cooking | Total |
|---|---|---|
| 15 minutes | 1 hour | 1 hour 15 minutes |
Ingredients:
- 6-8 medium potatoes
- 2-3 cloves of fresh garlic
- 4 ounces frozen peas & carrots
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 2-3 slices of bacon (optional)
- 2-3 tablespoons of bacon fat (optional)
- Extra virgin olive oil
- Salt and black pepper to taste
Instructions:
-
Preheat and Prepare: Preheat your oven to 350Β°F (175Β°C). Grease a 9×13″ glass casserole pan lightly with some extra virgin olive oil.
-
Dice Potatoes: Dice the raw potatoes, leaving the skin on or off according to your preference. Spread them evenly in the greased pan, ensuring the bottom of the casserole is filled.
-
Add Peas & Carrots: Sprinkle the cooked peas & carrots over the layer of potatoes in the pan.
-
Garlic Crush: Press the cloves of fresh garlic over the pan, crushing them over the vegetables to release their flavor.
-
Coat with Olive Oil: Drizzle a few spoonfuls of extra virgin olive oil over the vegetables, making sure they are well coated. Toss everything together until evenly mixed, ensuring there isn’t excess oil in the pan.
-
Season with Herbs: Sprinkle dried oregano, parsley, and basil over the vegetables according to your taste preferences. Aim to evenly distribute the herbs, so each piece of vegetable has a hint of flavor.
-
Salt and Pepper: Season with salt and black pepper to taste, enhancing the flavors of the dish.
-
Optional Bacon: If desired, crumble the slices of bacon over the top of the vegetables. Drizzle with a small amount of reserved bacon fat for added flavor.
-
Bake: Place the casserole dish in the preheated oven and bake uncovered for approximately 1 hour, or until the vegetables are fork-tender and golden brown.
-
Serve: Once roasted to perfection, remove from the oven and serve hot as a delicious side dish or a satisfying main course.
Enjoy your DonnaLee’s Special Roasted Potatoes! π₯π₯πΏ
