I will admit- unless it has to do with actual baking (ie cakes, breads, cookies) we don't measure that often... its more like a dash of this, a handful of that. I should mention by the way, my Italian/Scottish husband is an excellent cook and his "gravy" (spaghetti sauce) is phenomenal. He learned well from his mom and grandmothers.
We cook alot in our house. Especially on the grill and last night one of the side dishes was roasted yukon gold potatoes accompanied with red bell peppers, sweet onions, garlic, olive oil, and a variety of spices (parsley, thyme, salt, pepper, oregano, & basil). Its particularly humid tonight so I've taken the leftovers & added mayonaise, dijon mustard, dill, chopped celery, grated carrots- easy homemade Potato Salad :)
Now, I realize its easy to buy pre-made potato salad but we like "really" knowing what we are feeding our family plus its an easy way to "disguise" a leftover as something new.
Back track to the roasted potatoes:
This easily serves 8 as a side dish or 4 with left overs for the potato salad
2lbs yukon gold potatoes, washed & cut to bit size cubes
1 medium onion
4 cloves of garlic
parsley (roughly 3 TBSP dried)
Thyme ( 2 TBSP dried)
Oregano (2 tsp dried)
Basil (2 TBSP dried)
Rosemary (optional- 1 TBSP dried, or 2 TBSP fresh)
1/2 cup Virgin Olive Oil
We roast ours on the charcoal grill- stir frequently to avoid sticking for approximatley 45 minutes.
For the potato salad
Take the left over roasted potatoes and add the following:
1 stalk celery- cleaned & diced
1 medium carrot, peeled & grated
1/2 cup to 3/4 cup mayonaise (more for a creamier texture, less for a drier version)
dijon mustard 2 TBSP
Dill 1 tsp (dried)
Optional addition would be to add 2-3 hard boiled eggs, chopped or grated
This is a picture of mine
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