Roasted Potatoes

I have had this Cooking Light recipe in a stack of "things to try soon" for about a month now, so I decided to make these for a side for my family's Christmas dinner at my grandma's house. There are about 30 people in the family so we eat a LOT! I made a 5 lb. bag of potatoes and they were gone in under 5 minutes... guess I didn't make enough because not everyone even got some! I know I for one could not wait to eat them, because for the hour drive to Grandma's house all I could think about was how my car smelled like Chicken Shack potatoes (which are amazing, for you poor people who never lived near Detroit and experienced them first-hand)!! I made the vinaigrette in a separate container and put it on the potatoes after I reheated them, right before serving. These were really good and I am making some for tomorrow night's dinner for Kevin and I to enjoy, since we only got a taste last weekend.



New Potatoes with Roasted Garlic Vinaigrette
Source: Cooking Light, November 2008

3 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
7 garlic cloves, unpeeled
3 pounds small red potatoes, quartered
3 tablespoons minced chives
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard (I omitted since I cannot stand any sort of mustard flavor, and used a dash of Worcestershire sauce and an extra dash of salt and vinegar instead)

1. Preheat oven to 400 degrees.
2. Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan or jelly-roll pan; toss well to coat. Bake at 400 degrees for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 10 minutes.
3. Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar,, and mustard into a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.

Yield: 8 servings (about 3/4 cup)

Low Cholesterol Scalloped Potatoes

I have never made scalloped potatoes and I haven't had them in a long time, so I made this to go along with the crispy yogurt chicken. I have had this recipe saved for a while as a "healthier" recipe to try so I just went for it.



Low Cholesterol Scalloped Potatoes
Source: Spark Recipes

Ingredients:
4 cups thinly sliced potatoes
1 onion
1 tablespoon chopped parsley (optional)
3 tablespoons whole wheat flour
1/8 teaspoon pepper
1 1/2 teaspoons salt
3 tablespoons low cholesterol margarine
1 1/2 cups skim milk

Directions:
1. Layer potatoes and onions in casserole, sprinkling flour between each layer.
2. Heat milk and margarine and season with salt, pepper, and parsley. Pour sauce over all layers.
3. Bake 1 hour covered at 350 F. Remove cover and bake additional 30 minutes.
Makes 6 servings.



These turned out pretty good. I overcooked them just a tad so the edges were really dark, but they were nice and moist and flavorful in the middle. I tweaked the recipe a bit since it was only the two of us- I used 1 large baking potato, 1/4 of an onion, and 1 cup of milk and 2 tablespoons of margarine for the sauce. The proportions were right on and it could have fed about 4 people as a side dish.