Roasted Potatoes To Change Your Life.
As an awkward adolescent I was many, many things.
I was the proud owner of many silk shirts. Purple being my favorite. Paisley vests too… they went over top of the shirts. It was nice. For the 80s and 90s.
An avid, obsessive fan of Elizabeth and Jessica Wakefield. I may or may not have planned my entire life around theirs.
A spiral-bound notebook hoarder, in which I would write tons of tween novels involving porch swings and hidden lakes and boys named Todd who wore rolled-up jean shorts.
The owner or three consecutive horrific perms. I know I’ve told you this 8 billion times, but I’m gonna tell you again: my mom told someone I looked like Roseanne Barr with that hair. Uhh… pretty sure that is not a compliment.
Know what else I was? A potato lover. I was a PO-TA-TO freak. Loved ’em. I mean… really loved them. If you asked my 14-year old self what my favorite food was, I’d tell you potatoes. Back then I really only ate them mashed, baked with butter, salt and pepper, and in a casserole that my mom topped with potato chips… and they rocked my pubescent world.
Then again… what casserole with potato chips wouldn’t rock someone’s world? Really… did we really stop serving those?
So you know… I loved these potatoes until I ate a school lunch one day. Not even joking, it scarred me. I remember seeing ‘parsley potatoes’ marked on the coral-colored paper that my mom had sticky-tacked to one of the kitchen cabinet doors. Score one for me and my hideous hair! Potatoes for lunch… I hadn’t been this excited since tye-dyed fruit roll ups were invented.
Too bad they were the most disgusting food to ever cross my lips. True story. They were mealy and cold and flavorless and that parsley? Ugh. Add that to the list of green things I won’t touch with a 10-foot pole.
And that there ended my love affair with potatoes. A repulsive school lunch… a sad day. Eventually I started to love them again, but they’ve never topped my favorite-foods like they once did.
When I shared my Instagram-obsessed weekend fun with you on Sunday, I included a lil’ pic of these potatoes that my uncle made. THEY WERE SO DARN DELICIOUS. I had to scream that. Otherwise you might not get the point. I made them yesterday because I couldn’t stand one more day without them. We had them with roast chicken… mmmmmm.
Hello potatoes… you complete me… again. Except this time my hair looks better.
- 3 pounds baby yukon gold potatoes, quartered or halved
- 2 slices of uncooked bacon, chopped (he used canadian bacon, I didn’t have that on hand)
- 1/2 vidalia onion, chopped
- 1 teaspoon olive oil
- 2-3 ounces of gorgonzola cheese, crumbled (you can sub cheddar if you don’t like blue)
- 3 tablespoons chopped chives
- 2 green onions, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- salt and pepper
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick spray.
- Add potatoes and onions to a large bowl and drizzle with a teaspoon of olive oil (do not use more as the bacon will release fat when cooking) and a bit of salt and pepper. Toss with your hands and try to coat most of the potatoes. Lay them on the baking sheet and top with chopped bacon. Bake for 15 minutes, flip, and bake for 15 more. Flip one more time and cook for 15 minutes longer. Bacon should be crisp at this point.
- Remove potatoes from oven and immediately sprinkle on crumbled gorgonzola. Let potatoes sit and cool for 5 minutes, then top with chives, green onions, cilantro and parsley. Serve right off the baking sheet so you don’t lose any gooey cheese.
Oh… to be a speck of parsley on that plate of deliciousness. [/donotprint]