Tuesday, August 28, 2012
I tried this recipe tonight. We have lots of small tomatoes in our garden so when I saw this on the blog classic casual home I figured it was worth a try. We both liked it. It is a bit different recipe for us and it will be one to add to our keeper list.
Saturday night we had friends over, and if I do say so myself, our meal turned out well. My friend brought a wonderful dessert made with a blackberry wine. Warren smoked a pork loin and I made the rest of the meal except Matt had made some of his great focaccia bread that afternoon that he kindly shared with us. We dipped the bread in reconstituted sweet tomatoes and spices my sister and her hubby had brought back from Italy.
The potatoes I made are some we like but had not done in a while. The grocery store had new red potatoes.
3/4 cup of fresh bread crumbs - some of my bread was the crust on Panera's three cheese bread
1/4 cup or one on finely grated Romano cheese - I used Parmesan
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano - I had some that was picked from my garden about a week ago
1/4 teaspoon salt and pepper
1/8 teaspoon paprika
1 garlic clove minced
1 Tablespoon olive oil
24 small red potatoes - 3 pounds - washed and cut into chunks
Combine the first 8 ingredients in bowl and set aside. Combine the oil and potatoes in a zip lock bag, seal, and shake. Toss the bread crumbs mixture in the bag and mix some more. Place on a sprayed jelly roll pan and bake at 400 degrees for 50 minutes. The left overs warm up well.