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Comfy Cuisine- Home Recipes from Family & Friends: Olive Oil and Smashed Garlic Roasted Potatoes

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This quick side dish of potatoes goes great with anything!  An additional step of boiling the potatoes for a short time first, cuts the cooking time and the potatoes soak in that roasted garlic flavor.

  • 1/4 cup olive oil
  • 4-5 garlic cloves, smashed
  • 1 Tbsp. chopped fresh rosemary (optional)
  • 2 lbs. Yukon Gold and/or red skinned potatoes (unpeeled), cut into large chunks
  • Coarse sea salt and freshly ground pepper to taste

Preheat oven to 450 degrees F.  Bring 6 cups salted water to a boil in a large saucepan.  Heat oil, garlic, and rosemary in a small saucepan over medium-low heat to infuse the oil.  Do not allow garlic to brown. Boil potatoes in water for 1 minute.  Drain and transfer potatoes to baking sheet.  Stir to coat with oil and garlic.  Roast potatoes in oven for 20 minutes.  Carefully toss with a spatula, then roast until cooked through, browned, and crisp, another 10 minutes.

Season with sea salt and freshly ground black pepper.  With ketchup, these make the best steak fries!

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If you are from New Jersey or New York you will love this recipe for "crumb buns".  We would get them every Sunday from the local bakery (now closed).

Preheat oven to 350 degrees F.  Spray 8 x 8 baking pan with nonstick spray.  Set aside.  In a medium bowl, sift together 1-1/2 cups flour, granulated sugar, baking powder and salt.  In a second bowl, whisk together egg, milk, canola oil and vanilla.  Fold dry ingredients into egg mixture.

Spread batter evenly into prepared pan.  In a medium bowl, combining remaining 2-1/2 cups flour, brown sugar and cinnamon.  Pour melted butter over flour mixture and toss together until large crumbs form.  Sprinkle crumbs over batter.

Bake for 25 to 30 minutes until a cake tester comes out clean.  Transfer to a wire rack to cool.  Dust liberally with confectioner's sugar.  Cut into squares.

~Adapted from Martha Stewart