Garlic Red Potatoes

I've not really found a red potato side that we actually liked all that much. Turns out, we don't care for rosemary, and most recipes that have red potatoes also call for rosemary. Now that I've figured that out, I'm much happier with my results! I adapted this recipe using flavors that we do like and it was by far the best red-potato side dish I've ever made. I call that a blog-worthy success. (I also attribute the success to using butter instead of vegetable oil, which I almost always use because it's easier and less expensive - but the butter really did make it better.)

Garlic Red Potatoes

6 medium red potatoes
1/4 cup butter, melted
2 tsp minced garlic

1/2 tsp garlic powder
1/2 tsp salt

1 tsp seasoning salt

1/2 tsp dried parsley
1 tsp lemon juice
2 tablespoons grated Parmesan cheese

Additional parmesan cheese to top.

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cut potatoes into 1-inch cubes. Place in a 9x13 inch baking dish. In a small bowl combine melted butter, garlic, parmesan cheese, seasonings, and lemon juice; pour over potatoes and stir to coat. Sprinkle additional parmesan cheese over potatoes.
Bake, covered, in preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.

Pork Loin Roast with Potatoes

I served this up for Sunday dinner and David looooooved it. He requested it go on the blog- so on it goes. (He was saying things like "best roast you've ever made" - but it was fast Sunday and we all know how good food tastes at dinner on Fast Sunday.) I think the biggest difference was making my own onion soup mix. I was just out of soup mixes, so I searched for a homemade one but it was really good. Unless you're in a huge hurry - it's totally worth it.




Pork Loin Roast with Potatoes
Source: Taste of Home
Onion Soup Mix Source: AllRecipes

Ingredients:
1 envelope onion soup mix OR

{1/4 cup dried onion flakes
{2 tablespoons low-sodium beef bouillon granules
{1/4 teaspoon onion powder
{1/4 teaspoon parsley flakes
{1/8 teaspoon celery seed
{1/8 teaspoon paprika
{1/8 teaspoon ground black pepper

2 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 cups water, divided
1 bone-in pork loin roast (4 to 5 pounds)
2 to 3 pounds small red potatoes, cut in half (I used regular potatoes)
1-1/2 cups sliced onions


Directions:
In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes.Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning
mixture.
Bake, uncovered, at 325° for 2-1/2 to 3 hours (or 300 for 3-4 hours) or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast.

Let stand 10 minutes before slicing. Yield: 8-10 servings.
Thicken juices for gravy if desired. (Add juices and about 1 cup of cold water and 1 tbs cornstarch to a small pan, heat until boiling.)

Lemon Garlic Red Potatoes

I'll be honest, I don't fully understand the subtle differences between regular potatoes and red potatoes. It seems that they are used interchangeably much of the time. However, they also seem to be used for different things. Bah, I don't know. But I had an extra red potato from a red potato soup I made the other night and decided to find a good recipe for red potatoes. This ended up being fairly similar to THIS meal. Especially because I threw in a couple of chicken tenders to make it a main dish instead of just a side dish - but it would be really good served as a side dish sans-chicken.

Ingredients:
2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
Grated Parmesan cheese


Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potatoes in an 8x8 inch baking dish.
3. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
4. Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.