So I'm not sure how long this blog is going to last. Rewind to last night. I rush home from work anxious to start whipping up dinner so I can snap some pictures to post to the blog. All is well except from our outside deck Brian peers into our kitchen window to catch me taking pictures of potatoes. Not only does he scare the bejesus out of me, I feel sheepishly embarrassed because he's caught me red handed and looks at me like "why the eff are you taking pictures of potatoes." Now mind you, I casually mentioned this new hobby to him on the train ride home a couple days ago. I'm pretty sure he thought it was a good idea, but did not say much, which is normal for him. I guess he did not realize that pictures would come along with the recipes I posted. So after he caught me I continued to snap away, feeling more comfortable with what I was doing. Dinner was ready but I still wasn't satisfied with the potatoes shots. I'm still getting the hang of this and trying to figure out my new camera. I could feel him rolling his eyes and getting impatient, so I figured I should probably quit while I was ahead, therefore this picture will have to do.
So here's the recipes for my favorite oven roasted potatoes:
Ingredients:
6-8 red potatoes cut in cubes
1/4 cup of balsamic vinegar
1/4 cup of olive oil
1 tbs of Italian seasoning
1 tsp of kosher salt
3 cloves of garlic minced
Preheat oven to 400 degrees. In a large bowl, whisk together vinegar, oil, seasoning, salt and minced garlic. Toss the cubed potatoes in the dressing. Spray non stick spray on a baking sheet. With a slated spoon, spoon potatoes evenly on the baking sheet. Cook for about 40 minutes or until they are golden brown. Put cooked potatoes back into the mixing bowl with the reserved dressing and toss.
Enjoy!
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