Ingredients:
- 5-6 medium-sized purple or other small sized potatoes
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- 1-1/2 teaspoons dried rosemary, crushed
- Kosher salt and freshly ground pepper to taste
Directions:
Preheat oven to 375 degrees.
Scrub potatoes well, dry and quarter. Place potatoes in baking pan to form a single layer.
Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices.
Cover pan with foil and slide into oven.
Bake potatoes for 15 minutes. Slide pan from oven and remove foil. Using a spatula, turn potatoes over. Return pan to oven without foil and roast potatoes another 15 minutes.
Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately.
- 1 lb Italian sausage (buy organic if possible)
- Several small purple potatoes, sliced 1/4 inch, to make about 1-1/2 to 2 cups
- 1 large onion, chopped
- 4 slices of bacon, cooked and crumbled (no nitrates)
- 2 large garlic cloves, minced
- 1 cups organic swiss chard or kale, chopped in 1 inch pieces
- 1 large carton organic chicken broth
- Salt and pepper to taste
- 1 cup water
- 1 cup heavy cream (organic)
Directions: Crumble uncooked sausage into small pieces and brown in ceramic skillet. Add to crock pot, along with chicken broth and water. Stir then place onions, potatoes and garlic in the pot. Cook on high until potatoes are tender. Add bacon pieces, salt and pepper to taste. Cook for another 10 minutes or so. Turn off crock pot and add kale/chard. Put lid back on and let set until greens are wilted. Add cream right before serving and stir. Serve and enjoy Recipes from the Holcombe family and beyond.