I was getting dressed quietly because I thought the girls were still sleeping when Marlow came running down the hall, jumped into my bedroom and screamed, ‘BOO!!, YAY, I’M AWAKE!!’. She then immediately dropped her voice to a whisper and said, ‘but Wavey’s still sleeping, so we need to be quiet’. Not for long.
My father-in-law made these on the weekend and just gave me the recipe verbally – so he’s getting the credit. I made them for my parents last night (with a lemon and garlic rubbed pork loin roast which I’ll post tomorrow), and was very pleased with my addition of onion. All of the quantities are guesstimates, and many substitutions can be made.
Doug’s Potatoes
1 lb. whole baby red potatoes
1 lb. whole baby white potatoes
1 good-sized yam, peeled and cut into cubes (I used butternut squash)
1 small onion, diced
6-8 cloves of garlic, finely minced
2-4 T. fresh thyme, leaves only
salt and freshly ground pepper
olive oil
Partially cook the potatoes by boiling them for about 10 minutes in salted water and then leave them in a colander to dry (and cool slightly) until you’re ready with the other ingredients.
In a large bowl (or your potato pot), toss all of the ingredients together – I found just using my hands the easiest – and add olive oil a couple of tablespoons at a time until you feel you have the right amount – everything just needs to be barely coated.
Spray an appropriately sized pan or casserole and scoop everything in. Bake at 400 for about 30 – 40 minutes, stirring every 10 or 15 minutes.
