No Big Deal – Only The Greatest Roasted Potatoes of All Time!!
Argo cornstarch, baking powder, baking soda, barilla pasta, bay leaves, Bertolli extra-virgin olive oil, Bertolli Olive Oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cayenne pepper, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, fresh rosemary, garlic, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, new yellow potatoes, oven roasted potatoes, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
You may not need an entree when you have these tasty taters!
It is the season of tasty new potatoes and I intend to make the most of it! I love potatoes; new and old, and I think they make great entrees as well as side dishes.
When I was little, my grandmother used to make a potato soup that we simply called “milk potatoes”. And that’s what it was; new potatoes, onion and milk – it may sound strange but it was sooo delicious! We would eat and eat and eat, until our bellies hurt, and it was absolutely worth it.
Since then I have learned various new ways of enjoying new potatoes. One of my favorites is this recipe for roasted potatoes. Very simple ingredients but somehow the flavor turns out amazing every single time.
You can most definitely use this recipe for old potatoes, too, or mix red and yellow potatoes for a change. This makes a great side dish for pretty much any entree – I especially love serving these potatoes with salmon or chicken.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: If you’re not a fan of rosemary, use your favorite herbs instead.
Pages: 1 2
4 Comments
How did you make your milk potatoes (milk, onions, new potatoes)?
Mama sliced potatoes very thin. She layered the potatoes with thinly sliced onions, pats of butter and salt and pepper. She didn’t add milk
But called them both milk potatoes or scalloped potatoes
I love the recipes
When you take the potatoes out of the boiling water, do you leave the rosemary and garlic with them or discard them at this point?