Archives for category: Potatoes

It is hot here.  Like rull, rull hot.  And last weekend I finally made a crock pot recipe that I’ve been putting off.  Loved it, but it was spicy.  So I paired it with this cold summer salad that was such a nice contrast to the hot main dish and the hot, hot weather. 


Summer Vegetable Potato Salad

Recipe #: 207

Count: 17 down

Saved since: June 2010

Husband’s Rating: 4 out of 5

My Rating: 3 out of 5

Serves 2 to 3


  • 1/2 lb. small red new potatoes, sliced
  • 1 ear of fresh sweet corn, cooked
  • 2 roma tomatoes, sliced
  • 1/8 c. fresh basil leaves, torn
  • 1/8 c. olive oil
  • 1 Tbsp. balsamic vinegar
  • 1/2 Tbsp. finely chopped red onion
  • 1/4 tsp. dijon-style mustard
  • 1/8 tsp. sugar


  1. In medium saucepan, cook potatoes covered in boiling salted water that just covers them.
  2. Cook for 5 minutes or until just tender.  Drain and cool.
  3. Cut corn off cob.
  4. Arrange the potatoes and tomatoes in a serving dish.
  5. Sprinkle with corn and basil.
  6. For dressing, combine oil, red onion, mustard, sugar, and salt and pepper.
  7. Cover and shake well.
  8. Pour dressing over potato mixture.

Source: adapted from Ellyn Shull’s Prize Tested Recipes in Better Homes and Gardens June 2010 issue.



When I saw this post on Annie’s Eats, I couldn’t agree with her more.  I have struggled to find a good oven baked fry recipe that is so delicious I am just head over heals.  Annie always has really great recipes on her site, so I trust her judgement and tried these.

Oh. My. Gosh.

DELICIOUS is not even the word.

It takes a few steps, but it’s so worth it.  We made these with “Jamaican” Beer Burgers and Grilled Zucchini Planks (Recipes soon to follow).

Baked Oven Fries

Recipe #: 102

Saved Since: Feb. 2010

Count: 14 down, 192 to go

Husband’s Rating: 5 out of 5

My Rating: 5 out of 5

Serves 2 to 3


  • 2 russet potatoes, peeled and cut lengthwise into wedges
  • 3 Tbsp. canola oil
  • 3/8 tsp. salt
  • 1/8 tsp. pepper


  1. Preheat the oven to 475F.
  2. Put potato wedges in a large bowl and cover with hot water.
  3. Let soak for 20 to 30 minutes.
  4. Put 2 Tbsp. canola oil onto a rimmed baking sheet.
  5. Coat the pan evenly with oil using a pasty brush.
  6. Sprinkle the pan evenly with salt and pepper.
  7. Drain the potatoes and pat dry with towels.  Wipe out the bowl so it is completely dry.
  8. Put the potatoes back in the bowl and toss with the remaining 1 Tbsp. oil.
  9. Arrange the wedges on the baking sheet in a single layer.
  10. Cover tightly with foil and bake for 5 minutes
  11. Remove foil and continue to bake until the bottoms of the potatoes are spotty golden brown, about 15 to 20 minutes, rotating the pan after 10 minutes.
  12. Using a metal spatula and tongs, flip each potato over in a single layer.
  13. Continue baking until the fries are golden and crisp, about 10 to 15 minutes.  Rotate the pan again as needed for even browning.
  14. Transfer the fries to a paper-towel lined plate to soak up excess oil.
  15. Season with additional salt and pepper as needed and serve warm.

Source: adapted from Annie’s Eats

When I started this blog 10 days ago, my idea of “never putting off until tomorrow” included training our dog so that he would stop acting like a fool all the time.  He is a good, sweet dog who can sit and lay down, wait and stay (for the most part).  He sleeps peacefully in his dog bed every night and doesn’t destroy anything in the house while we are at work anymore.  But he does bark and growl obnoxiously at our neighbors anytime they come outside, he has bolted out the door and sprinted around the neighborhood 3 times, and most notably, he lunged at a little boy on a bike the other day and managed to rip the pocket on the boy’s shorts.  This last incident is not acceptable under any circumstances.  The situation could have gone a lot worse.  We don’t really know how to correct or control these behaviors and I really think a professional trainer providing private in-home instruction could be really beneficial.  So Goal #1 for training the dog = find a trainer for the dog.  So far I have spoken to one and need to call another back.  I will keep you posted!

In the meantime, you should make this potato dish.  It’s pretty tasty and very easy to throw together.  I made it the same night as the chicken burgers.  I added some rosemary to the potatoes and omitted an ingredient.  They came out really nicely.

Summer Potatoes

List #: 156 (You can see the full list on the About  page).

Saved Since: August 2009

Husband’s Rating: Pretty Good

My thoughts: Another yummy way to eat potatoes 🙂

Recipe Count: 4 down, 201 to go


Serves 2


  • 14 oz. baby red potatoes
  • 2 Tbsp. white wine
  • 1/8 c. olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh chopped parsley
  • 2 tsp. fresh chopped rosemary
  • 1 scallion, chopped
  • pinch of black pepper
  • salt, to taste 


  1. Leaving the skin on, cut the potatoes in half.
  2. Put a large pot with a couple inches of water on to boil.  Place a steaming basket on top and steam the potatoes until tender, about 15 minutes.
  3. Remove potatoes to a bowl and add wine, oil, and lemon juice.
  4. Let potatoes sit for about 15 minutes, allowing the potatoes to absorb some of the liquid.
  5. Add the remaining ingredients and toss together before serving.

 Source: adapted from Good Things Catered