These are not boring potatoes. They’ve been spiced and herbed up and will have your family asking for them regularly.
- 5 Medium sized yellow potatoes
- 4 Springs of rosemary
- 1 Lemon
- 2 Tablespoons, chili pepper (Optional)
- 1 Tablespoon, paprika
- 2 Tablespoons of salt
- Olive oil so it coats the potatoes well.
STEP 1 – Wash and scrub potatoes. Chop potatoes to 1/4 pieces. Add to bowl.
STEP 2 – Rinse rosemary and with the tip of your finger, pull on the stem of rosemary and place the rosemary in the bowl with the rest of the ingredients.
STEP 3 – Mix the potatoes with the ingredients and let potatoes mingle with the rosemary, chili’s etc.
STEP 4 – Set the oven at 400 degrees F for 20 minutes, or until nice and soft. Make sure you mix half way through.
Source: Yum Potatoes – Half Hour Meals – Recipes For Your Lifestyle!
This recipe is adapted from one in Bon Apetit for campfire potatoes. It reminded me of the grilled whole potatoes I have had while camping.
To make four servings you need:
- About 6 medium Yukon Gold potatoes, halved
- 1 Tbs of kosher salt
- 1 Tbs of olive oil
- 2 garlic cloves, minced
- 1 Tsp fresh thyme, chopped
- 1 Tsp fresh rosemary, chopped
- 1/2 Vidalia onion, sliced
Start by boiling the potatoes until tender. Then remove them from the water and set aside to cool enough to touch safely.
Chop the potatoes into bite-sized pieces and return the to the empty pot.
Add in the oil, salt, spices and onion. Mix together until well coated. Then divide the mixture between four pieces of foil.
Make four sealed packets and place the potatoes on the grill (or over an open fire) for about 15 minutes, turning occasionally.
Place on your plate and pierce with a fork to release steam. Then open carefully.
This recipe scales well. The basic set of ingredients are for two servings. You can safely double or triple it as needed.
- 1 pound halibut cut into 1 ½ inch cubes
- Enough corn starch to lightly dust the halibut
- 2 peeled and sliced carrots for garnish
- 1 medium onion peeled and sliced thinly
- 1/4 cup tomato sauce (In a pinch, you can even use ketchup for this part.)
- 4 Tbs sugar (If you have used ketchup for the tomato sauce, reduce the amount of sugar you use by half.)
- 2 Tbsp oyster sauce (Or soy sauce if you cannot get oyster sauce.)
- 1 tsp corn starch dissolved in 1/2 cup water
- Oil enough to fry the halibut
- Dust halibut cubes with corn starch and deep fried till yellow brown, set a side
- Heat a skillet with 1 tablespoon of oil and cook the onion and carrot until tender.
- Add tomato sauce, sugar, cornstarch water, and oyster sauce
- Simmer while stirring constantly until thick and bubbly
- Pour the sauce over the fried halibut and toss until evenly coated
Serve with white or brown rice and steamed broccoli.
This recipe was shared by Mary Kal from Indonesia.