I just wrapped up a beautiful evening with my family.
My daughter spent the afternoon in her jolly jumper, stomping in her new shoes.
We also had my parents and in-laws over for dinner on the deck.
My Mom brought two salads and a rhubarb cake, my Father-in-law brought honey garlic spareribs he’d done in the slow cooker. We made some homemade bread and roasted potatoes with tomatoes picked fresh from the garden.
The deck hangs out over the river, and we’re surrounded by trees. While we ate a Heron landed out in the water. It slowly walked up the river, stalking fish.
I love eating outside when the sky starts to go from late afternoon to dusk. I think it makes things taste better. Especially if you’re eating with friends and loved ones.
Wine also helps.
We had a red wine from California (Robert Mondavi, Pinot Noir, 2006) , and a white from South Africa (Two Oceans, Sauvignon Blanc, 2007). The Mondavi worked wonderfully with the starchiness of the potatoes and the meatiness of the ribs. I honestly didn’t get a chance to try the white, but was assured that it was good.
My daughter, who is teething, even got in on the action. We let her gum a clean rib bone. It kept her entertained while the rest of us ate.
My Roasted Potatoes
This recipe doesn’t require any exactness. Do it to suit your own taste (then it won’t be “My roasted potatoes”, it’ll be your own creation and you can name it what ever you want.
Small, multicoloured potatoes
Ripe tomatoes or cherry tomatoes, the fresher the better
Extra virgin olive oil
Fresh ground black pepper
This is one of those recipes where the quality of the ingredients really affects the outcome, but it’s super easy to whip up a batch in under an hour with minimal effort.
Preheat oven to 400F (200C).
Rinse the potatoes, then cut them, skin on, into quarters. I use baby sized red, yellow, and blue potatoes to enhance the wow factor.
Place them in a shallow baking dish. Splash on some olive oil. You don’t want to have them floating in it, but a nice coating allows the other ingredients to stick to the potato, and keeps the potato from burning to the dish.
Add salt and pepper to taste. Slide the baking dish into the oven and cook for 20min. before adding the tomatoes. If using cherry tomatoes, just halve or quarter them, depending on size. Whole tomatoes can be diced and added. Try to get tomatoes that are compact and just ripened. You don’t want to deal with a lot of juice while cutting.
Put the dish back in for an additional 20 minutes or so. Test the potatoes by tasting to see if they are fully cooked and if they need additional salt and pepper.
Serve with the crumbled feta added at the last minute, or as a condiment (my Mom doesn’t like feta, so we had a small dish of it set aside as an accompaniment).
You can modify this dish any way you want. Increase or decrease any ingredient to suit your taste and feel free to add herbs or other ingredients. If you come up with a tasty variation, I’d love to hear about it.