Oven Roasted Potatoes

Oven Roasted Potatoes (Roast 'em, boil 'em, stick 'em in a stew)

4 large potatoes, peeled and cubed.

1/8 cup olive oil
1 Tbsp minced garlic
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried dill weed
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt

1. Preheat oven to 450 degrees

2. In a large bowl, combine everything except the potatoes, then stir in potatoes until evenly coated.  Place potatoes in a single layer on a roasting pan or baking sheet.

3.  Roast for 20 to 30 minutes, turning occasionally to brown on all sides.

Basic Potato Kugel

Basic Potato Kugel

We tried this the other night and it was a hit!  Even Jerry Lister liked it.  Note:   The traditional recipe does not have carrots, but I saw them added in other recipes and tried it - they were great (grate). Lynn

Potato Kugel, moist on the inside and crispy on the outside, is a staple of Eastern European Jewish cooking.

8 medium potatoes
2 onions
2 medium carrots
6 eggs
1/2 cup oil
4 Tbsp all-purpose flour
1 Tbsp salt
1/2 tsp pepper


1. Preheat oven to 400 Fahrenheit

2. In a large bowl, mix eggs, oil, flour, salt and pepper.  Set aside.

3. Coarsely grate the potatoes, onion and carrots by hand or food processor.  Let stand 3-5 mintues.  One handful at a time, squeeze out excess liquid.  Add grated veggies to the egg-flour mixture.  Mix by hand only until smooth.

4.  Pour into a greased 9x13 inch baking dish.

5.  Bake uncovered, for 1 hour or until golden brown on top and a knife inserted into the middle comes out clean.

Serve warm or hot as a side dish with a meat entree such as roast chicken.