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     KQ Roasted Gold Potatoes

 



Above: We used Yukon Gold potatoes and roasted them with onions and garlic for this tasty side dish.

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Ingredients
8-10 large Yukon Gold potatoes
1 medium yellow onion
2 or 3 cloves of garlic
4 tablespoons olive oil
2 tablespoons worchestershire sauce
1 teaspoon "table blend" spices
1/2 teaspoon hot pepper sauce


Utensils and Supplies
glass baking dish
non-stick cooking spray
chef knife
cutting board
measuring spoons
garlic press
small mixing bowl or glass measuring cup
whisk
spatula or large spoon


Above: Ingredients in the KQ Roasted Gold Potatoes recipe.


Above: Preheat oven to 375 degrees.



Above: Generously coat a 9x13 inch glass baking dish with non-stick cooking spray.



Above: Wash potatoes thoroughly and chop into 3/4 to 1 inch pieces.  We left the skins on, you can peel the potatoes
prior to cutting them, if desired.  Place the cut potatoes in the baking dish.



Peel onion and chop into 1/2 inch pieces and add to baking dish.



Peel garlic cloves and run through a garlic press.  Place garlic in a small mixing bowl or measuring cup.



Add olive oil, worchestershire sauce, hot pepper sauce and spice blend to garlic in mixing bowl.

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Whisk all ingredients together well.



Pour mixture over the onions and potatoes in baking dish.



Above: This is how your potatoes will look before being stirred.



Use a rubber spatula to stir the potatoes and onions so the oil mixture is blended throughout.



Place the baking dish on the center rack of your preheated oven.  Bake the potatoes for 90 minutes, stirring the
potatoes every 30 minutes.  Once 90 minutes have passed, test the potatoes for doneness by piercing them with a fork.
If the potatoes are resistant, bake for another 15-to 30 minutes until the potatoes become "fork tender".


Remove the baking dish from the oven and serve potatoes immediately.  These potatoes will also reheat well in
a microwave oven.


We enjoy these potatoes for dinner, along with
KQ French Green Beans and KQ Beef and Pork Meatloaf.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ ROASTED GOLD POTATOES

Ingredients
8-10 large Yukon Gold potatoes
1 medium yellow onion
2 or 3 cloves of garlic
4 tablespoons olive oil
2 tablespoons worchestershire sauce
1 teaspoon "table blend" spices
1/2 teaspoon hot pepper sauce


Utensils and Supplies
glass baking dish
non-stick cooking spray
chef knife
cutting board
measuring spoons
garlic press
small mixing bowl or glass measuring cup
whisk
spatula or large spoon

Preheat oven to 375 degrees.  Generously coat a 9x13 inch glass baking dish with non-stick cooking spray.
Wash potatoes thoroughly and chop into 3/4 to 1 inch pieces.  We left the skins on, you can peel the potatoes prior
to cutting them, if desired.  Place the cut potatoes in the baking dish.  Peel onion and chop into 1/2 inch pieces and
add to baking dish.  Peel garlic cloves and run through a garlic press.  Place garlic in a small mixing bowl or
measuring cup.  Add olive oil, worchestershire sauce, hot pepper sauce and spice blend to garlic in mixing bowl.
Whisk all ingredients together well.  Pour mixture over the onions and potatoes in baking dish.  Use a rubber spatula
to stir the potatoes and onions so the oil mixture is blended throughout.  Place the baking dish on the center rack
of your preheated oven.  Bake the potatoes for 90 minutes, stirring the potatoes every 30 minutes.  Once 90 minutes
have passed, test the potatoes for doneness by piercing them with a fork.  If the potatoes are resistant, bake for
another 15-to 30 minutes until the potatoes become "fork tender".  Remove the baking dish from the oven and serve
potatoes immediately.  These potatoes will also reheat well in a microwave oven.


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