by Dawn Smith-Pfeifer
So, for the last couple of nights, hubby and I have eaten leftover steaks he grilled in the decidedly nicer end-of-February weather we have been experiencing. While it was yummy eating the steak with a side of veggies, I have to admit my favorite leftover menu item is steak burritos with eggs, cheese, hashbrowns and a dollop of salsa. We buy the low-carb tortillas, mostly because they are full of fiber and, well, who doesn't need extra fiber? (I am listening, Elizabeth!)
We had steak burritos last night, but right now, I'm dreaming about the leftover hashbrown patty that I'm going to eat for lunch.
What IS it about potatoes that make me so happy?
Maybe it's the childhood memories.
I remember as a kid, going to my friend's house to stay overnight, then eating supper at her grandmother's house and devouring a plate of mashed potatoes. But I didn't eat just ANY mashed potatoes. I really tried to eat the mashed potatoes at the school cafeteria because they just didn't taste right. (Yes, I am a mashed potato snob!)
I really loved it when my mom made refrigerator-mashed potatoes because they had a dreamy cream cheese addition that made them extra tasty. And my grandmother's potato pancakes were an amazing mystery I was never able to solve. They held together, had just the most amazing consistency and of course, made my taste buds swoon.
Okay, enough obsessing about potatoes. Instead, I'll share a recipe from our friends at the North Dakota Department of Agriculture for, guess what? Yep.....
Roasted North Dakota Potatoes
Ingredients
2 lbs North Dakota potatoes, scrubbed, spots removed
2 Tbsp. olive oil
1/2 chopped yellow onion
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. seasoning blend (such as Dash)
2 Tbsp. fresh herbs such as rosemary, thyme and/or oregano)
Fresh lemon, fresh parsley and dill for garnish
Salt and pepper to taste
Directions
Preheat oven to 425 degrees. Dice potatoes into 1-inch cubes. Place on a lined baking sheet. Toss potatoes with onion, olive oil, seasonings and herbs.
Bake potatoes for 355-45- minutes, tossing halfway through baking.
Transfer to serving bowl and squeeze fresh lemon over potatoes, garnish with fresh herbs and serve.
Smith-Pfeifer is the editor of On Your Table.