On Saturday, we cooked.
It had been a long day of cleaning. A long weekend, really. I had set a goal to clean out and organize the kitchen, den, dining room, and guest bathroom. I’d picked up a couple of vintage metal bins at my church garage sale that used to be used in the gym at Hand Middle School. I used them to reorganize my bathroom storage. I finally got to where I could see our dining room table and our china cabinet was looking good.
I wanted to sit at the dinner table that night and enjoy it all.
I made some guacamole to start using some jalapenos a coworker had brought in to the office to share. We had seasoned some chicken the night before with Jerk seasoning we bought in Jamaica. I had picked up some green beans and Daniel cooked them on the stove top with a little bit of bacon.
I had also found a potato recipe in my Better Homes and Gardens: Eat Well, Lose Weight cookbook that I wanted to try. And now I want to share it because it was so good.
Roasted Potatoes and Tomatoes
1 lb. tiny new potatoes (10-12), scrubbed and quartered
2 T olive oil
2 t snipped fresh oregano, or 1/2 t dried oregano, crushed
1/4 t salt
1/4 t black pepper
4 plum tomatoes, quartered lengthwise
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
1. Preheat oven to 450 degrees. Lightly grease a baking pan; place potatoes in pan. In a small bowl combine oil, oregano, salt, and pepper; drizzle over potatoes, tossing to coat.
2. Bake for 20 minutes, stirring once. Add tomatoes and garlic; toss to combine. Bake for 5-10 minutes more or until potatoes are tender and brown on the edges and tomatoes are soft. Transfer to a serving dish. Sprinkle with parmesan cheese. Makes 8 (1/2 cup) servings.