My favorite potatoes
Last night’s supper was delicious, if I do say so myself — but I don’t have to say so because the kids told me it was delicious and they asked for seconds. Proof.
I grilled a couple of steaks, prepared rosemary red potatoes and added chopped garlic to the green beans. Nothing fancy but plenty flavorful. Fresh ingredients, simple preparation, very, very good for you food that doesn’t come in a box or bag or powdered form. And contrary to popular belief, real cooking from scratch does not take much time at all.
Farmgirl’s Favorite Potatoes
2 lbs. red potatoes, diced
2 tbsp. olive oil (approximately)
1 tbsp. crushed dried rosemary or several fresh sprigs stems removed and finely chopped
salt and pepper to taste
sprinkle with garlic salt if you like
Wash and dice potatoes. In a bowl, combine potatoes, olive oil, rosemary, seasonings. Stir to coat potatoes. Then pour out onto a baking sheet sprayed with non-stick cooking spray. Bake at 375 degrees for 30-35 minutes until tender, or longer if you want them to be crisp on the outside.
After you put the potatoes in the oven, turn your grill on high to preheat. Place steaks on a plate or tray and season both sides with salt and pepper. Truly, though, I always use Montreal Steak Seasoning. No, that’s not a paid endorsement, we just love it and use it when we’re grilling.
Now it’s time to prepare the green beans. Wash and remove ends. Mince a clove of garlic for each pound of green beans you plan to prepare. Add 1 tablespoon butter to a saute pan and a tablespoon or so of olive oil. Add garlic and heat until just starting to brown. Add green beans. Season with salt and pepper to taste. Sauté for approximately 8-10 minutes or until green beans reach your desired tenderness.
Grill the steaks while beans are cooking and potatoes are in the oven. Place steaks on the hot grill for 2-3 minutes. Flip and continue grilling until they reach your desired degree of doneness. Place on a cutting board, cover with foil and allow steaks to rest. They’ll soak up all of those delicious juices, too. We usually cook a couple of big steaks and slice and dice ’em for the whole family.
When potatoes are cooked to your liking, plate up these delicious vittles!
Your family will ooooohhhh and aaaaahhhh and ask for more before they’ve tasted the first bite. You’ll feel like a culinary mastermind serving a meal of fine dining caliber. You’ll sit down at the table, phone your husband and say, “Honey, where are you? Supper is ready and waiting, and boy will you be pleased!”
And then he’ll remind you that he’s still at work, competing in the semi-finals of the company cornhole tournaments and he won’t be home for dinner.
You will then smack yourself in the head, glance across the magnificent spread you’ve prepared and think, “Well, at least he can eat it up with his eyes when he reads my blog post tomorrow.”
The absent-minded Farmgirl