I’m feeling a little under the weather. Just generally icky. So the past few nights, I’ve made easy comfort food. Last night, we had a frittata and some roasted potatoes. I love roasted potatoes. So delicious. I really love potatoes in pretty much every form, but especially roasted, when they get slightly crispy, but soft on the inside. It’s like a mini baked potato in every bite. I tried to squeeze in some nutrition as well. The frittata included some onions, mushrooms, and spinach, all topped with some shredded provolone.
Delicious, and really quick. Perfect for a night when all I want to do is lay on the couch. The roasted potatoes are the easiest thing in the world, but just in case, here’s how to make potato nirvana.
- 8 baby yukon golds (or baby red)
- 1 cloves minced garlic
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Preheat oven to 400.
- Quarter potatoes and spread out on pan.
- Drizzle with olive oil, garlic, salt and pepper.
- Mix it all up so that all potatoes are coated.
- Bake for ~30 minutes.
These potatoes go with everything and everyone likes them. I know… that’s a very strong statement to make about the humble potato, but believe me, it’s completely accurate.