Hello folks and welcome back to the All Things Southern kitchen! So, I’ve been working on my new cookbook/memoir Hungry is a Mighty Fine Sauce. It is scheduled to be released October 2016– but, that’s neither here nor there. What I was about to say is that I’m bound and determined that this not be a pretentious cookbook. Meaning, I want to share simple meals that will help the average person put good food on the table without spending the entire day in the kitchen or trying to run down exotic ingredients. Because, all together now, “Ain’t nobody got time for that.”
For instance, one of my man’s favorite things in the whole world are my Roasted Potatoes and Onions with Fresh Herbs. It stars the humble potato and it’s the easiest dish ever. So easy that I was tempted not to put them in the cookbook, but I am because my man can’t seem to get his fill of them. Let me show you how to whip ’em up.
We’ll begin by washing, peeling, and prepping our potatoes and our onions into bite-size pieces. Quantity? Whatever you have on hand. That’s the cool part about pantry cooking.
Now, I’m going to spread them on a cookie sheet, top ’em with several tablespoons of minced garlic and sprinkle them with olive oil. If this sounds familiar, it should. We used this exact process a few weeks ago with Butternut Squash.
We’ll toss them well and roast ’em in a 400 degree oven for 45 minutes to an hour. The onions will caramelize and give off their natural sugars, helping to season the potatoes. Now, here’s where you can be creative. I like to top them with different fresh herbs, rosemary, thyme, cilantro– play with the flavors and find your family’s favorite. But whatever you do, don ‘t fall victim to the idea that recipes have to be complicated to be good. The simplest things is life are often the best! Try my Roasted Potatoes and Onions with Fresh Herbs. It’s good eating, from the All Things Southern kitchen to yours~