Tonight was a quick easy meal of hot dogs (Ball Park Turkey dogs are great), green beans and this easy potato hash. If you like crispy, crunchy potatoes as I do than place the baking sheet on the top rack of your oven. If you are more of a soft, creamy potato lover, than place the baking sheet in the middle.
This serves enough for about 4 or 5 people, roughly 1 potato per person. I am used to feeding little people so my portions can be off!
4 Medium Sized Russet Potatoes, diced into bite sized cubes
1 Medium Onion, diced
Olive Oil
Oregano
Rosemary
Spray some nonstick spray on a baking sheet. Spread the potatoes and onion on the tray, mix them up. Drizzle about a tablespoon or so of olive oil over the potatoes and toss to coat. Sprinkle generously with salt and pepper. Using dried oregano and rosemary, sprinkle about 1/2 tablespoon of each over the top of the potatoes.
Place baking sheet in a preheated 425 degree oven and roast for a good 30 minutes, be sure to toss/mix-up the potatoes every 10 minutes to get an evenly cooked outside of each potato.
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