Rosemary Salt Potatoes

When I got home from Russia, I was overjoyed to be reunited with my spice cupboard. Sad to leave Russia, happy to see loved ones, but: spice cupboard. I celebrated by making something simple but with one of my favorite seasonings.


  • potatoes
  • rosemary
  • salt
  • olive oil

Add some oil to a pan and crush some dried rosemary to go in it – it’ll still be pretty chunky bits of rosemary, but who cares? Rosemary is delicious and smells amazing.

Start the oven preheating to 425°F and start cutting up potatoes. Toss them in the oil. Right before you stick it in the oven, sprinkle some salt over it: sea salt is preferred, because the bigger granules won’t all dissolve while cooking and it matches the rosemary better so you get the little bursts of flavor from biting down on both things. Bake for an hour and fifteen minutes, devour while catching up on missed Hannibal episodes.

Parmesan Garlic Potatoes

Yeah, okay, this is basically a combination of three of my favorite things, stuck in the oven for two hours.


  • potatoes
  • olive oil
  • parmesan
  • pepper
  • garlic
  • sea salt

I grated some fresh parmesan, because we had a block. Grate until your hand hurts! I used about half of our fairly narrow wedge. Add some olive oil and some pepper and a bunch of garlic. Like, a lot of garlic. I would go so far as to characterize it as an irresponsible amount of garlic. Like a third of a cup of diced garlic. We like garlic.

Then potatoes! I used five largish ones, mixed everything together, and sprinkled sea salt on top. Sea salt and only putting it on top are both because I wanted the slightly larger size, because everything else was in larger bits. If it’d been mixed up with the oil, it would have dissolved a bit, so there would have been taste but not texture. Then I stuck the whole thing in the oven. I checked them it an hour, mixed everything up, and covered it in more parmesan – the powdered kind, because it’s faster and we have that, too. Then back in the oven for another hour.

Like, whatever, you could probably do it at higher heat for shorter (though you’d risk burning the garlic), but I wasn’t all that hungry and had a paper I wanted to try to finish before dinner, so more time wasn’t a bad thing.

T gives them a thumbs up and goes back to playing Mass Effect.

Broccoli cheese potatoes

I saw this gorgeous picture of a baked potato with broccoli cheese sauce on it, and it looked delicious, and the recipe was linked. But it involved multiple steps and timing things right, and I’m not really into that.

So I came up with my own.


  • 6 potatoes
  • Italian seasoning
  • parmesan
  • milk
  • butter
  • garlic
  • shredded cheese
  • 1 can broccoli cheese soup

I started the oven preheating, then I cut up the potatoes into bite-sized bits and dumped them in a casserole dish. I grated some parmesan on top of that, because I have a block in the fridge. Then I added like a tablespoon of (hard, straight from the fridge) butter and a bunch of Italian seasoning and like a tablespoon of crushed garlic and a couple generous splashes of milk, and then I spread the can of soup on top. I did not worry about combining stuff at all, because I was gonna do that later.

The potatoes went in for an hour, then I took them out and stirred them and tried one – it was still pretty raw – and spread the shredded cheese on top, and stuck them in for another 50 minutes. Timing on all of this can be super approximate, and is going to vary based on the size of potatoes and the size and shape of the casserole dish. Don’t stress about it too much. And if you find you’ve left it in for a couple of hours before you notice and you still haven’t done the cheese, probably just crank up the heat so it broils a little bit for a few minutes and you have that nice cheese topping bit.

Serve immediately. It’s pretty good, and really satisfying, which I needed, as I probably should have eaten dinner about the time I stuck this in the oven the first time.

Steak and Parmesan Potatoes


  • potatoes
  • garlic salt
  • powdered parmesan
  • olive oil

Tonight was steak and potatoes, because I felt like it. The trick to good steak when you can’t use a cast iron skillet on your glass-topped stove is to preheat your nonstick pan what feels like excessively. That, high heat, and not overcooking it are how I’ve figured how to do it.

Now, the parmesan potatoes: unlike pretty much every other iteration of potatoes I make, you want only a single layer. So I grabbed a 9×13 baking pan and put a layer of olive oil on the bottom. It makes the potatoes both crispier and orders of magnitude easier to get out of the pan. I ended up being able to fit 5 potatoes in there, cut up smallish. Then I sprinkled a little garlic salt and a lot of parmesan on top. Like, they should be pretty much coated in parmesan.

50 minutes in a 425°F oven and you have deliciousness!

Tortilla de patatas or Spanish omelette, probably

So I should preface this by saying that leftover potatoes are rare in our house. When we do have leftovers, though, they make a phenomenal breakfast – and a quick one, since the ingredient that takes the longest is already cooked.


  • leftover potatoes (recipe, recipe)
  • eggs
  • seasoning
  • shredded cheese (optional)


We had a few leftover potatoes, enough to mostly-cover the bottom of my 10″ non-stick frying pan. I dumped them in and spread them out, then cracked four eggs over the top of them. Then I turned the burner on to medium heat.

These were the vaguely-Italian potatoes, so I added more Italian seasonings, garlic powder (not salt, this time, because salt makes eggs get rubbery), and some paprika because why not. When white started to show at the bottom of the eggs, I stirred everything, breaking the yolks finally. I cooked that another couple minutes, then put shredded cheese on top.

Like, the cheese isn’t necessary. It’s still a delicious dish with no cheese! We just really like cheese a lot.

I gave the cheese like a minute and a half, maybe? Then used the spatula to lift sections and flip them over. The bottom of the eggs were adequately-fried brown, and the cheese started hissing pretty much immediately, so I only gave it like 30 seconds of that before dishing it up.

Eat plain or with your favorite egg-topping sauce (ketchup, A1, a few drops of Worcestershire sauce, breakfast is too early in the day to judge anyone’s condiment choice).


Potatoes and chicken

I wanted to make something simple, because I’ve been kind of busy today, so I made one of our standbys: potatoes and chicken.



  • like 10 potatoes
  • oilve oil
  • seasoning salt
  • italian seasoning
  • garlic salt
  • pepper

We like potatoes a lot, and eat this particular recipe in almost endless variation. Put some oiive oil in the bottom of whatever oven-safe dish you’re using. A baking sheet would actually probably be most efficient and get you the crispiest potatoes, but our largest two baking sheets don’t fit in the dishwasher, so I pretty much always use one of our casserole dishes. If you want a spice combination that doesn’t work well with olive oil, switch it up with vegetable oil or w/e.

I add most of the spices at the beginning, because you want it kind of like a thin paste so that you get even coating and things don’t burn. And, like, lots of everything but pepper. Potatoes eat seasoning! And that’s why you want garlic salt instead of garlic, for once: it coats a lot better.

Cut them up, make sure there’s enough olive oil and seasoning, and stick them in the oven at 425°F for like an hour and fifteen minutes.



  • two chicken thighs
  • apricot marinade
  • bourbon

I had the chicken thighs marinating in apricot grilling sauce for a day, then dumped them in a frying pan with a shot of bourbon. It tastes delicious! Sautée at medium heat for like 10-15 minutes or until it looks cooked.

Welcome! Also, potatoes.

Okay, so the thing is: I’m not all that adventurous a cook. My roommate – henceforth T – hates onions, mustard, spice, goat cheese, peppers, cooked tomatoes, and a whole lot of other stuff. And I cook meals for both of us, because otherwise she wouldn’t eat. I’m also a full time college student, expecting to graduate in 2016 with a BS in Liberal Studies. I work from home, so theoretically I’m around if I want to put in the time to make something fancy, but – I’m a full time student and pay my own bills.

This means that often I don’t spend all that much time cooking. We’ve moved past the frozen pizza as a legitimate life choice thing, but it was a staple for a long time. Now one of our major staples is casserole. With store brand cream of whatever soup. Ours is not the gourmet life.

But we eat pretty okay, we eat cheap, and I very rarely measure anything. These are things other people might find useful for reference! Also publicly documenting what I stick in my face will probably encourage me to remember to cook rather than just throwing a handful of pasta in broccoli cheese soup and calling that a meal. I find shame very motivating.

Dinner tonight is – well, so far it’s potatoes. At some point there’ll be a protein, probably, but I’ve got a headache, T slept for 16 hours, and we’re both still tired and cranky from a drive back from South Carolina that started midnight Friday and went to 6pm Saturday, with a brief nap in Kentucky. It is frankly a miracle that I have managed to accomplish anything today.


  • 6 potatoes (What kind? The kind that is $2.50 for a ten pound bag. They’re decent in the oven)
  • Brown Sugar Bourbon Glaze from Edwards Apple Orchard
  • Apricot Grilling Sauce, also from Edwards
  • Vegetable Oil

So I washed the potatoes and started the oven preheating to 425°F. We’ve got a decent-sized Pyrex casserole dish that I use for a lot, and I poured in a little bit of vegetable oil, because I didn’t want the sugars in the sauces to be left all alone to burn, then probably equal quantities of each of the other sauces. Between the three of them, there was enough to thoroughly coat the bottom of the dish, and coat all the potatoes with a little extra. I haven’t tried the sauces together before, but the apricot grilling sauce was transcendental with some regular old bourbon on chicken, so I think it’ll work pretty well.

Every fall near Hallowe’en, T and I go to Edwards and pick up apples and cider donuts and a frankly ridiculous quantity of anything else that looks good. It’s one of our major fall indulgences.

For the potatoes, I cut them in quarters lengthwise and then slice them up pretty bite-sized, then tossed them in the sauce. Getting everything thoroughly covered makes it cook and taste better.

Then it went into the oven for an hour and fifteen minutes. If one is not a lazy asshole, they can be mixed halfway through to get everything more evenly cooked. I just watched Being Human, though.

They end up really good, and adequately seasoned, though the sauces make proteins kind of transcendental as opposed to really good, so I think I’ll stick to using them on chicken.