January 28, 2010

January 28: Yummy potatoes

I make this a lot. Very yummy and oh-so-easy. Yukon golds work well too.

Parsley Roasted Potatoes

10 red potatoes, quartered
1/4 cup olive oil
garlic salt and pepper to taste
1/3 cup freshly chopped parsley

Toss potatoes, oil salt and pepper. Bake at 400 degrees for 35-45 minutes until brown. Toss with parsley, then bake ten minutes more.

Conversation starter: Describe the last time you were crabby. Why were you crabby?


Cathy Davis said...

Ummm...did you grow those potatoes?

My word verification is one to send spell checkers into a frenzy...it is:


I almost typed it written.

Sandy at God Speaks Today said...

Oh! I make these all the time too! Well, I haven't in a while, actually...but you reminded me how much we love them.