Finally the Right Recipe!

Marinade            6   cloves   garlic   (minced) 4   tablespoon   olive oil ▢  1   tablespoon   balsamic vinegar ▢  1   teaspoon   smoked paprika ▢  salt and pepper to taste ▢  3   basil leaves   (chopped) Vegetables 4   medium   potatoes   (peeled and cut in cubes) ▢  1   large   onion   (cut in wedges) ▢  2   cups   cherry tomatoes   (or regular tomatoes cut into quarters) Season the ingredients:  Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl. Add the garlic, oil, vinegar, salt, pepper, and paprika over the veggies. Toss everything well.  Roast:  Dump the veggies into a large 9×13 baking dish. Arrange the chicken over the veggies. Roast for  1 hour till the potatoes are fork tender.  Serve –  Sprinkle the fresh basil all over the veggies.

  Ingredients Kosher salt 2 pounds large red bliss cut into 1/2-inch 2 tablespoons butter 2 tablespoons extra-virgin olive oil 1/2 onion, chopped 1/2 teaspoon paprika 1 clove garlic 1/4 cup fresh parsley Freshly ground pepper Directions Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain. Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with the paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 more minutes. Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 teaspoon salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; coo...

Ingredients 4 medium-sized unpeeled russet potatoes, (washed and dried), cut into 1/3" sticks 1 Tbl. regular table salt 1/2 tsp. garlic powder peanut oil for frying, (can sub canola oil) Instructions Wash potatoes well of any dirt and mud. Leave peel on. Let dry. In small bowl stir together the salt and garlic powder until well mixed. Turn oven onto low, about 200º F. In a large deep frying pan, add oil to only a third deep. DO NOT add any more oil than that to prevent oil from overflowing. (*My pan is deep and held 1 1/2" of oil with 3" of space above the oil). Heat oil over medium heat until nice and hot, but not smoking. While oil is heating, line a colander with two sheets paper towel. Place a cooling rack over a baking sheet, and place 3 - 4 brown paper lunch sacks on top. When oil is hot, slice potatoes lengthwise into 1/3" slices, then lengthwise again into 1/3" sticks. Rinse well with COLD water, and pat sticks dry on paper towel. Car...