It’s been chilly here lately. I’m not sure what I expected for April, but the 80* teaser we got in March makes these 30* nights hard to handle. Ava is on Spring Break this week! She has been busy making mud pies and enjoying the green green grass we have here in VA. Which makes our nights a little rough…Ava is allergic to grass. I’m serious, she breaks out in horrible rashes every time she is out in it and her big blue eyes get all puffy and nasty. Poor little tyke. I tried to explain to her this morning before I darted out the door that she needed to stay out of the grass today. She looked up at me with her bed-hair and puff eyes, “How will I get to the swing set? I need fresh air you know!!!” LOL I’m sure she will be getting plenty of fresh air today and we will be up all night with itchy broken out skin.
Most people think of tulips, bright colors, crisp white capris when they hear the word Spring. I tend to think of red potatoes, sweet peas, asparagas and strawberries of course.
New potatoes are tender and have such a mild creamy taste to them. I just adore them. Growing up my mom used to cook them with sweet peas in a creamy white sauce. It was heaven.
These roasted red potatoes are simple and flavorful. A perfect side dish for any occasion. These are fancy enough to impress your company as well as your family.
Roasted Red Potatoes
5-6 medium red potatoes, scrubbed and diced
1-2 T olive oil
½ tsp salt
¼ tsp pepper
½ tsp dried basil
Preheat oven to 400*
Coat potatoes evenly with olive oil
Season with salt, pepper and basil.
Bake for 15 minutes. Flip potatoes, careful not to tear crisp off of the potatoes.
Bake for an additional 20-30 min or until tender.