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When we had the Bed and Breakfast and Campgrounds in Tennessee I often found myself cooking dinner for as few as 3 guests, but as many as 25 guests. To make my life very simple my menu included two choices…”Take it or Leave it!” It simply consisted of whatever I felt like cooking that day. The menu board would go out about noon, guests could sign up and pre-pay by 3 p.m. and I would know how many I would be serving. I would start cooking and dinner was served at 6 pm.
The salad was the first course and sometimes accompanied by a soup for the second.
The main meal might be Rainbow Trout, freshly caught that morning out of our stocked stream that day by my fishing neighbor who did not like to clean them, cook them or eat them or something else.
The vegetables were always whatever was fresh from our local farmer’s, but the potatoes and everything else I cooked were always done the easy way.
The desert was always the same, my signature hot fudge peanut butter chocolate cake.
So here is Arlene’s Roasted Herb Potatoes.
I always kept a huge pot of cooked potatoes with the skins on hand ever since I was raising a family of five so the habit was a good one during this part of my life.
Depending on the amount of people I had to serve it generally averaged out that I needed about 16 pre-cooked potatoes which I would now cut in halves and quartered and sliced once again so I really had potatoes cut into eights. If I had more people, I would just increase the potatoes and the other ingredients.
Next I put them into a bowl that I added about 2 tbsp of extra virgin olive oil, about 2 tbsp of minced garlic, 1 tbsp of rosemary leaves (whole) and about 1 tbsp cracked pepper.
I then arranged them all in a large roasting pan and put into a pre-heated oven at 350°F for about 20 minutes. At about 10 minutes I gave them a stir with a spatula turning them over once.
Next I turned off the oven and put the broiler on high for about 5 to 8 minutes watching them until they became golden brown and crunchy on top. I might have to give them a turn with the spatula at about 3 minutes.
This simple recipe was easy to make even when I was doing the other cooking and always received great raves simply because they tasted wonderful, seemed different and looked great when plated with the rest of the main meal.
“Tread the Earth Lightly” and in the meantime… May your day be filled with…Peace, Light and Love, Arlene Wright-Correll
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Author Bio Box: Arlene Wright Correll
 For more gardening or cooking information click http://www.learn-america.com/
To see Arlene’s Gardens and to read her gardening diaries and to take a walk through her pictorial garden or click on Arlene’s Books where you can download or buy her gardening & cook books, including her new book, “The ABC’s of Wine and Beer Making”. Many of her articles written for Greenthumbarticles have paintings she has created of the subject and they can be seen at her “How to Do It” site. Remember to check out her artwork, especially of her fruits and vegetables. Many of her paintings are sold internationally and many of her works of art have been reproduced on note cards, post cards and other functional items and you can get Giclee prints of her artwork starting as low as $11.89 Arlene says, “All my royalties from the sale of my books, art, etc. go to the St. Jude Children’s Research Hospital and I thank you for visiting my sites.”
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