My husband and I work full time and he works 55-60 hrs a week! Along with two very active teenage girls at home, and they work part time, babysit and participate in sports means we have a pretty hard time, during the week, sitting down all at the same time to share a meal.
So at least a couple times a week I make a concerted effort to actually have us all sit down and enjoy a meal
Hashbrowns or a fried potato dish are a particular fav. But after watching Ree Drummond on The Pioneer Woman, I decided to try her version of Breakfast Potatoes.
She makes them for a big crowd, and does it all in the oven. I only needed enough for the 4 of us so I dramatically cut down the portions of ingredients.
But, I was totally impressed with how they turned out, not quite a s crispy as pan frying, but they were tender and golden and it's definitely a technique I'll be using often.
These were so good, I wouldn't just relegate them as a breakfast side dish. They would be great served as a side to any entree. Can you imagine these babies drenched in a rich gravy......Heaven (said in a singsong voice)!!
Ingredients:
4 medium potatoes of any variety, scrubbed and chopped into 1" pieces
1 Red bell pepper, chopped into 1" pieces
1/2 an Onion, coarsely chopped
2 garlic cloves, microplaned or pressed
4 tbsp Butter, melted
3-4 tbsp EVOO or Canola oil
2 tsp Kosher Salt
2 tsp Black pepper
Directions:
- Preheat oven to 425F
- Combine all the ingredients in a large bowl and toss well. Pour in a even layer in a larger jelly roll pan and press gently to even out.
- Roast for 35 to 40 minutes and then remove and toss the potatoes with a large spatula.
- Increase oven temp to 500F and roast for another 10 minutes.
- That's it!
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