OLD BAY ROAST POTATOES

Potatoes are the workhorse of the kitchen—especially if there’s a crowd around that table.  And we’ve all learned both the basic techniques, and the great taste, that comes with roasting our vegs.  So here, with very little needed instruction, is a great side for breakfast, lunch or dinner.  This recipe serves 4-6.

• 6-8 medium potatoes, skins on for redskins, or peeled
• 2-3 tsps Old Bay seasoning, to taste
• ½ tsp garlic or onion powder
• Salt and pepper to taste
• ½ cup chopped sweet or red onion, optional
• 2 tblsps olive oil
• A little grated parmesan cheese

Boil potatoes whole in well salted water, until they can just barely be pierced by a fork.  Cool potatoes and cut into same size chunks.  Combine dry seasonings and cheese and set aside.  Preheat oven to 375”.  Line 2 baking sheets with foil.  In a large bowl combine potatoes and onions if using—add olive oil and using hands, mix to thoroughly coat potatoes.  Add dry seasonings and mix to coat evenly. Spread potatoes in single layers in pans.  Roast about 25 minutes, stirring halfway through—then raise oven temperature to 400’ and roast another 5-7 minutes until crisp.

The Kitchen Hive