7 September, 2016
Baked Potato Chunks
I picked a bunch of purple potatoes from the community garden, a couple of days ago. Tonight, I paced back and forth in my kitchen, trying to decide what to do with them. I could boil them. I could mash them. I could even stick them in a stew or a soup. None of those ideas really suited my fancy.
So, I decided it was time I baked some potato chunks.
You can enjoy these as a side dish or as part of another dish, like an omelette. They’re tasty, snack sized, and great any time of day!
This portion size is about enough for one or two people if being served as a side dish (or enough to put in some egg muffins). Increase the measurements as necessary. Let’s go!
3 cups potatoes, chopped into bite-sized pieces
3 tbsp olive oil
1/2 tsp ground black pepper
1/2 tsp salt
1 tsp dried oregano
1 tsp dried parsley
Preheat the oven to 400 degrees F and line a cookie sheet with aluminum foil. In a bowl, combine the potatoes, oil, and seasonings, and toss together until well-combined. If you have a bowl with a lid so you can shake it to toss the ingredients, that works best for mixing things evenly. Spread the potatoes out on the sheet so they don’t overlap. Bake for 35-40 minutes or until golden brown.