. . . and she cooks, too!

For our first Meat & Potatoes installment, we’re sharing a recipe that is important to us – and that’s our Golden Roast Potatoes. It’s a plain recipe, yet kind of fancy and goes so well with roast pork loin, braised beef or roast chicken, because it can roast alongside these dishes at the same temperature.

Golden Roast Potatoes have been a crowd pleaser and dinner saver at many family gatherings. Plus, for those who cannot have dairy, this is a great, and much easier, substitute for au gratin potatoes or other cheesy potato casseroles.

Golden Roast Potatoes
Potatoes that are creamy, yet brown and crispy sounds like perfection. In this recipe, golden potatoes are cut into wedges and tossed with olive oil, salt and pepper. With a splash of stock and white wine added to the roasting pan, the potatoes soak-up tons of flavor while they roast, creating a savory, soft dish with crispy, brown edges.

3-3 ½ lbs Yukon gold potatoes
½ white onion cut into small wedges
½ cup chicken stock
½ cup white wine
2 tbs olive oil
Salt and pepper to your taste
Sage and rosemary, 2-3 sprigs of each

Pre-heat oven to 375 degrees.

Peel potatoes and cut into equal size wedges, placing them in a 9 by 13 inch pan. Toss the potatoes with olive oil, salt and pepper and spread to an even layer. Add the stock and wine, sprinkle over the onion wedges, sage and rosemary. Roast uncovered for 60 to 75 minutes or until the potatoes are tender when pierced with a fork.

If you’d like the potatoes to be browner, remove from the oven, sprinkle over a bit more olive oil in you’d like, then broil under a 475 to 500 degree broiler for a few minutes. To print this recipe, visit http://www.andshecookstoo.com/Golden%20Roasted%20Potatoes.htm

- GE, 4/28/08