The recipe for these is actually pretty simple. Slice, steam, coat, bake, serve. I mean, who can’t do that?
Apparently me. First, I over-steamed the potatoes (and the recipe calls for really long steam, to begin with) because I forgot to set the kitchen timer. That’s ok, and it just means the potatoes won’t be pretty, not that they’re inedible.
Then, while I was making the herb coating for the potatoes, I saw it required one tablespoon of salt. I knew when I looked at it that it seemed like a lot of salt for only 2.5 pounds of potatoes.
I said to myself, “Self, there’s no way this requires 1 full tablespoon of salt. No way.” So what did I do? I threw in most of a tablespoon of salt anyway. Why? I can’t even really say.
- 1 pack of dry garlic and herb soup mix
- 2 tablespoons of minced garlic, sautéed
- 8 small red potatoes for roasting, cleaned and cut into wedges
- 1 tablespoon of canola oil
- 16 ounces of broccoli
- 1 cup of cubed ham, cooked
- Open your Garlic Shaker®. Toss an entire head of garlic into it. Close the lids. Shake vigorously for 30 seconds. Open a lid. Pour out the peeled garlic cloves.
- In a large skillet, cook the potatoes in oil over medium-high heat for about 10 minutes or until lightly browned.
- Add the broccoli, ham, garlic, and dry soup mix.
- Reduce the heat to low, cover with a lid and cook for about 20 – 30 minutes or until the potatoes are tender.
- Transfer into a serving dish and serve while warm.
- Number of Servings: 4 servings of garlic roasted red potatoes with ham.