roasted potatoes and onions.

As you might have noticed, there hasn’t been much cooking recently in the “Cooking, Crafting, and College” blog. College has taken over my life. I apologize.

Last night, we had a yummy and very, very simple dinner! I cooked some chicken tenderloins on the George Foreman grill, popped open and heated a can of green peas, roasted some potatoes and onions, and baked some Sister Schubert’s yeast rolls. Oh, Sister Schubert, I love you more than you will ever know! I seriously think I could eat at least a dozen of those rolls. So stinkin’ good!

But this post is not about Sister Schubert. Sorry, girl.

My wonderful sister gave me a large, rimmed baking sheet for Christmas. I love love love it! It’s like the Rolls Royce of baking sheets. It’s massive. It’s nonstick. It has a rim that is not-too-tall and not-too-short...it’s juuust right! Pretty much, I’ve been dying to use it since I unwrapped it on Christmas morning. Well, guess what folks?! I used it last night! And the heavens opened up and the angels sang sweet sweet songs of joy! Ha. Ok...well maybe all that didn’t happen but I was pretty excited!

My new baking sheet is similar to this one. Except mine is bigger and better! :P 

I love roasted potatoes and onions. Honestly, I pretty much like all roasted food. Especially roasted cabbage. You can check that out here! I make roasted potatoes and onions pretty frequently, but I changed it up a bit this time. I found a recipe on google and tweaked it a little. Not that you really need a recipe for roasted potatoes and onions...but I’m going to share mine anyway.

What you need...

5 or 6 small white baking potatoes (cleaned, peeled, and cubed)

1 medium onion (chopped)

2 tablespoons olive oil

Seasonings (I used pepper, Cajun seasoning, and a garlic and herb blend)

Baking sheet

Tinfoil, 3 pieces

Preheat the oven to 400. Toss the potatoes and onions in a bowl with the olive oil and make sure that all pieces are coated. Line a baking sheet with a piece of tinfoil. Use the other 2 pieces to form a cross-shape on top of the foil-lined baking sheet. Place the potato and onion mixture in the middle of the foil. Sprinkle generously with seasonings (...you can use as much or as little as you like). Fold the 2 pieces of tinfoil around the potato and onion mixture to create a pouch. Bake for 40 to 45 minutes. Enjoy!

I really love these roasted potatoes because they kind of remind me of the homefries that I used to get at Mary’s Country Cookin’! :) I eat mine with lots of ketchup because I’m weird like that! But the great thing about these roasted potatoes is that they make WONDERFUL leftovers! And...an added bonus...they are just as good as a side at breakfast as they are at supper! Lovely. I also like this recipe because there is minimal clean up! Amen?! Aaaamen!

So, go roast some potatoes and onions. Now. Right this instant. And then mail me some to Greenville. Please and thank you.

Peace and blessings...and potatoes!

Kaitlyn.