At the last minute, we threw together a barbecue for the extended family. What fun we had. Burgers, Hot dogs and Chicken ------ what could be more delicious? OK, kale, spinach and broccoli would win. Yeah sure.
The idea of being casual about the food and atmosphere makes for a good time. No pressure exists. We decided, we were doing this Saturday night and Sunday afternoon, we were eating and chatting. The age range was over 70 years and everyone got along just fine. The star was the baby, of course.
The men did the grilling and I made desserts the night before. That left one basic side and salad and some miscellaneous items like pickles.
I made three kinds of roasted potatoes, not because we needed three kinds but because it was more fun to make each batch, a little differently. I used about 8 medium to large potatoes for each batch.
Ingredients for Batch # 1:
8 large potatoes, peeled and cut into chunks (1/2 inch to an inch)
3/4 cup creamy Italian salad dressing
salt and pepper to taste
spray olive oil
Method: (make it up as you go)
Line a large pan (roasting pan or similar) with aluminum foil. Spray with olive oil. Put aside.
Preheat oven to 425 degrees.
Pour dressing and paprika into plastic bag with salt and pepper. Squish it together so that it mixes. Add the potato pieces about 5 at a time. Each time, using hands outside of bag, move them around so they are coated. Keep adding pieces and coating them.
Pour the potato pieces out onto prepared pan. Spread out. Spray with olive oil. Bake in oven for 20 - 25 minutes. I put it on broil for the last 3 minutes to brown.
These went very quickly. There is something about potatoes that people love.