Tom Popatis: Okay. Now we have all of our potatoes diced or cut up into chunks. What we are going to do, we’re going to start and we’re going to season these potatoes. The way we’re going to season them, very simple, what I have is I have some -- this is just onion soup mix. There are different varieties. This one has a chicken base. So, if you are doing a chicken dish and you want your potatoes to kind of blend them with your chicken, then use a soup with a chicken base. If you are using beef, you can buy one with a beef base, but its just also this is just a dry soup mix, an onion soup mix that we’re going to take and we are just going to first to, you can use some olive oil.
So, we take some -- I’d like to use Extra Virgin olive oil. We’re going to coat the potatoes with olive oil and just with generous amount, so that it gives them a little bit of slippery, here we go. Okay, we’re going to do that, what I suggest, a lot of times I want to reach for the salt and throw salt on there. There is probably enough sodium in this soup mix that we don’t need to do that. So, we’re just going to sprinkle this on top, just like that. I’m going to take a little bit of roasted garlic and we are going to put some roasted garlic in with this; garlics I’m going to give it a roasted garlics and give it a real nice flavor, put these back up here. I’ve got a little bit of parsley, not a whole look because parsley can have a tendency to burn, especially, if we give it a too high heat on it, here we go. I’m going to put some fresh ground black pepper. So, we’re going to grind some pepper onto this and go to what you feel, I mean if you don’t like a lot of pepper, just use a little bit. If you like pepper, go for lot. Remember, if you are serving people that aren’t your family, go kind of easy on it.
The other thing we’re going to do is a little bit of oregano. I’ve got a little bit of good Greek oregano that I’m going to throw in there. There we go. Just a tiny bit, it’s kind of strong and we’re going to take these and we’re going to mix them up. So, all that’s I’m doing, is taking and just mixing the olive oil and potatoes and spices, and were just going to mix these all together just like that, get everything coated. Once we get these coated up real good, then were going to put them in a baking dish. Personally, I have a stone dish that I really like using stone versus glass, it just seems to me, it does a nicer job, but there we go.
So, we have everything mixed up. I’m going to take my baking dish, I’m going to put some olive oil in my baking dish, I’m going to rub that around and just coat the sides, get it coated real good. Now what we put in there for olive oil, I want kind of sparse on it. So, we can actually benefit from a little bit of extra olive oil in this. So, we’re going to set that there and move this off from here, so I can get to my towel and wipe my hands off. There we go.
Alright. Here we go. So, we’re going to take and dump these in here, as you can see like get all of this nice stuff and we’re going to spread them out throughout here and like I said, I’ve got this olive oil on my hands already, so it doesn’t really matter, kind of layer them out nice and flat, there we go. You can see they are all -- everything is very nicely coated.
Now what we are going to do, I’m going to go ahead and use that in. I’m going to take these and I’ll put them in a 375-degree oven, we’re going to put them in for approximately 45 minutes. They come out, they’ll be nice, cooked, soft, you want them soft, if you want them a little bit brown, turn the broiler on about the last five, ten minutes, it will brown the top. Let’s see how it goes, here we go. Into the oven, that’s it, that’s how easy it is. We wait for 45 minutes. When they are done, we bring them out, let them cool and serve them.
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