Spicy Roasted Potatoes with Garlic… and Ginger

Charles decided to experiment with some roasted potatoes today.  I hadn’t thought to use ginger with potatoes but it smells and tastes delicious.  Garlic and butter are always a favorite way to go and we always enjoy spicy food so adding crushed red pepper was a no brainer…. the ginger however was a delightful addition.

Spicy Roasted Potatoes with Garlic… and Ginger

  • 2 1/2 pounds potatoes
  • 5 Tbs butter
  • 5 cloves garlic
  • 2 tsp kosher salt
  • 1 Tbs fresh grated ginger
  • 1 tsp black pepper
  • 1 tsp crushed red pepper
  • 1 tsp dried rosemary

Melt butter and stir in minced garlic, salt, ginger, black pepper, crushed red, and rosemary.  Cut potatoes into wedges.  Toss with butter mixture.  Spread onto baking sheet in a single layer and roast at 400 degrees for 25 minutes.  Turn oven to broil and cook an additional 5 minutes.

Enjoy ~ Kimberly

Roasted Potato Salad

I decided to try a potato salad with roasted potatoes.  I thought the roasted potatoes might add a depth of flavor lost when boiling potatoes.  I loved the results; the seasoning stayed with the potatoes and the texture worked well.

Roasted Potato Salad

  • 3 cups diced potato ~ about 10 – 12 baby potatoes
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne
  • 1 Tbs olive oil
  • 2 stalks celery – thinly sliced
  • 2 green onions – sliced
  • 2 eggs – hard-cooked and sliced
  • 1/2 cup mayonnaise
  • 1/8 cup relish
  • 1 Tbs yellow mustard

In medium bowl combine diced potatoes, salt, paprika, pepper, cayenne, and olive oil.  Spread seasoned potatoes onto baking sheet. Roast at 400 degrees for about 15 minutes; stirring once. Allow potatoes to cool slightly

Place potatoes in bowl and refrigerate overnight. Cook eggs and chop vegetables.

Combine cooled potatoes, mayo, relish, mustard, celery, and onion. Season with salt and pepper if desired.  Stir in sliced egg and chill until ready to serve.

Enjoy ~ Kimberly

 

Aunt Donna’s Red Potato Salad with Dill ~ and a twist!

Red potato salad with dill is one of my favorites.  I think my mother-in-law made it the first time I had it.  She gave us a church cookbook a few years ago and apparently it’s Aunt Donna’s recipe.  Anyway I decide to experiment a bit with it as I was in a roasting mood the other day while my oven was hot.  I roasted the potatoes instead of boiling the spuds and added some horseradish for a kick.  Here’s my updated version ~ I still like the original too, but this was quite delicious.

Red Potato with Dill Salad

  • 1 1/2 lb small red potato
  • 1/4 cup green onion
  • 1 cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 tsp dried dill
  • salt and pepper
  • 2 tsp horseradish

Wash and pierce potatoes a couple of times.  Spread on baking sheet and roast at 375 degrees for about 50 minutes.  Cool potatoes in refrigerator until thoroughly cooled; I chilled mine overnight.  In small bowl mix together rest of ingredients.  Dice cooled potatoes and mix with dressing.  Refrigerate until ready to serve.  Check for seasoning adjust as needed.

Enjoy ~ Kimberly