Toaster Oven Roast Potatoes

Toaster Oven Roast Potatoes with Rosemary

Developed April 3, 2013. Good companion to pork and beef.

5 to 6 small russet or red skin potatoes
3 to 4 T olive oil
2 t coarse salt
1/2 t freshly ground black pepper
1/4 t granulated garlic

Put the potatoes in a small sauce pan, cover with an inch of cold water, add a teaspoon of salt and bring to a gentle boil. Slowly boil for 10 to 12 minutes, until the point of a sharp knife barely enters. Drain thoroughly and transfer to a kitchen towel to dry and cool. Preheat a toaster oven to 350 degrees F (177 C). When cool enough to handle, cut the potatoes lengthwise and, if russets, peel off the skins. Arrange in baking pan with the cut sides down. Drizzle on half the oil, season well with salt, pepper, and garlic. Turn each piece with tongs until well coated. Turn flat side down and roast for 15 minutes. Turn each piece, and return to the oven for another 10 to 15 minutes until nicely browned and tender on all sides. Serves 2 to 3. Variation: Include 2 teaspoons of finely minced fresh rosemary with the other seasonings.

Zesty Italian-Style Salad Dressing

Developed June, 2007. Similar to a popular bottled dressing, but homemade.

3 oz vegetable oil
1 T red wine vinegar
1 T apple cider vinegar
1 oz water
1/4 t minced garlic
1/4 t dry Italian herbs
1/4 t fresh ground pepper
1/2 t salt
1/4 t paprika
1 t dried minced onion
1/8 t dry mustard powder
1/8 t red pepper flakes

Combine all the ingredients except the oil in a 8 oz bottle or jar with a tight-fitting lid. Shake well to combine and let stand 5 minutes. Add the oil, and shake vigorously to combine before using. Store cold. Yields about 8 servings.