This isn’t a fancy or complicated recipe...
Flavorful and irresistible, these garlic potatoes are good for any meal of the day.
I'm a fan of potatoes made about any way, with the exception of potato soup ~ found something else for dinner when Mom made that years ago.
But give me a plain baked potato, fried potatoes, especially like Grandma used to made ~ fried in lard; hash browns, home fries, cheesy scalloped potatoes, french fries, or these roasted potatoes and onions ~ then I’m on board.
The mountains of Peru has the distinction of being the first cultivator of the red potato. Proud Peruvians use the phrase, "Soy mas Peruana que las papa" (I am more Peruvian than the potato).
farmers picking potatoes in Pampas, 3,276 meters above sea level, in the
Andean region of Huancavelica, in central Peru, that is home to the
largest variety of native potatoes in the country. |
|From Peru, potatoes spread throughout the entire world. Credit: Mariela Pereira / IPS|
When Spanish conquistadors started exploring the coasts of South America, they searched for gold in Peru. Among their discoveries, potatoes was what attracted much attention, with them transporting the potato plant on returning voyages to Europe in the 1560’s.
In the beginning, the Spanish government used potatoes as a reliable and easily transported food for their military and navy who while devouring them did not succumb to scurvy.
As potatoes became popular and spread throughout Europe, they were then carried to the United States. Today, red potatoes are widely available and can be found in South America, and Europe also.
|Here's the way Dad dug up potatoes with his digging fork.|
This is a pretty simple recipe, cut red potatoes into wedges, toss them with olive oil and spices, and roast them on a baking sheet.
Add a layer of smokiness using a hefty dose of smoked paprika and a little garlic powder or fresh garlic, along with the onion wedges. The potatoes turned out smoky, salty, with a hint of sweetness ~ soft and tender on the inside, crisp on the outside ~ totally delicious!
This is my new favorite roasted potato recipe in all its glory!
You’ll want to serve these potatoes with everything from fish to chicken!
ROASTED REDSKIN POTATOES AND ONIONS
1 pound small red potatoes, unpeeled, washed and dried, halved or quartered
1 large white onion, cut into chunks
¼ cup olive oil
1 teaspoon sea salt
½ teaspoon seasoned pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
Preheat oven to 425°.
In a large bowl, add all ingredients and mix well.
Transfer to baking dish, and arrange in one layer.
Roast until vegetables are caramelized, about 45 minutes, gently stirring midway through roasting.