Oven Fried Potatoes @LucyBurdette

 

LUCY BURDETTE: my friend Phyllis sent me this recipe for potatoes years ago and I’ve never managed to make them the way she does. I thought maybe I could get away with a lower temperature (not!) Or maybe putting parchment paper on the pan to save Scrubbing later. Also not a great idea. I did add a big red onion and a big red pepper, and a good handful of sage because we have so much in the garden. These were delicious!

Ingredients

2 to 3 cups, chopped potatoes

One large onion.

One large red pepper.

Two large garlic cloves

8 to 10 sage leaves 

olive oil

Half teaspoon salt.

Preheat the oven to 450. Chop the potatoes, the onion, the pepper into approximately the same size cubes.  chop the garlic cloves. Slice the sage.

Place all the vegetables on a large baking sheet and douse them with olive oil, 2 to 3 tablespoons. Sprinkle with salt and sage.  Mix this all together. Bake the potato mixture for 15 minutes, remove from the oven and stir, and then bake for another 15 minutes until well-browned.

Serve hot with roast chicken or whatever else sounds good, along with a green salad.

Thank you, Phyllis!

Lucy Burdette writes the Key West food critic mystery series including USA Today bestselling A POISONOUS PALATE and A CLUE IN THE CRUMBS. 

You can order that wherever books are sold. If you’re all caught up, try Lucy’s first women’s fiction title, THE INGREDIENTS OF HAPPINESS.

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LUCY BURDETTE'S KITCHEN

A DISH TO DIE FOR

A CLUE IN THE CRUMBS