oven roasted potatoes

Oven Roasted Potatoes

2 lbs. small unpeeled red potatoes, cut into wedges
2-3 T olive or vegetable oil
2 garlic cloves, minced
1 T chopped fresh rosemary or 1 t dried rosemary, crushed
1/2 t salt
1/4 t pepper

Place potatoes in an ungreased 9x13 inch baking pan. Drizzle with oil. Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat. Bake, uncovered, at 450 degrees for 20-30 minutes or until potatoes are golden brown and tender when pierced with a fork. Yield: 6-8 servings.
* I almost always use more oil than it calls for and for me, it takes a little longer to cook. So just keep checking it. :)

Mashed potatoes

As Thanksgiving approaches, I think I will start posting some traditional Thanksgiving foods, my favorite ways, of course. I have never tried these potatoes with gravy, they taste so great all on their own!

Dilly Mashed Potatoes

6 medium russet potatoes, peeled and cubed
1/2 C milk
1 C (8 oz) sour cream
2 T minced fresh dill or 2 t dill wees
1 T dried minced onion
3/4 t season salt

In a saucepan, cover potatoes with water. Cover and bring to a boil; cook for 20-25 minites or until very tender. Drain well; mash with milk. Stir in remaining ingredients. Yield: 6-8 servings.

(The Complete Guide to Country Cooking, p. 282)