Grandma’s Potatoes
Grandma’s potatoes have been a hit and has satisfied many, many palates over the years. I recall my mother telling me a story about when she was a teenager and one of her brothers, my uncle Tony, stashing these potatoes in the refrigerator’s fruit and vegetable crisper behind the tangerines so he could enjoy a tasty midnight snack. Unbeknownst to my uncle, my mother found his stash of potatoes when she was pulling out the tangerines to add to the fruit and nut basket that was the next course after the holiday meal. After the fruit and nuts, the espresso and cookies were served. American coffee and pies were served last around seven or eight o’clock. I know… too much food! Now back to the story. Needless to say, my mother tattled on her brother, and he was scolded for hoarding the leftover potatoes. My grandmother had five children and a husband to cook for and appreciated when she could serve leftovers. Thanksgiving leftovers was on the menu for the next day’s dinner, so those potatoes were not up for grabs—lol! I must say, these reheated leftover potatoes taste just as good, if not better the day after.
A Traditional and Original Recipe
Grandma’s potatoes’ original recipe was passed down from my great-grandmother. I was told that it was prepared with pork lard. Pork fat? Oh, no! I’m not a fan of using pork lard at all for a few reasons with the most obvious being lard is not a healthy choice! My mother tweaked the recipe by replacing the pork lard with olive oil. I can attest that the blend of Italian seasonings, grated Locatelli Romano cheese, and a hint of tomato sauce makes these potatoes a scrumptious side dish. These flavorful potatoes will complement any roast, whether it’s chicken, pork, or a Thanksgiving turkey. It’s sure to become a family favorite that will occasionally find its way to your weekly dinner table as a special treat.
Ingredients
5 lbs. of peeled and quartered white potatoes (Eastern or Russet)
½ – ¾ c. regular olive oil*
1/2 tsp. salt
1 tsp. ground black pepper
1 TBSP. dried oregano
1 TBSP dried basil
1 TBSP dried parsley
1 tsp garlic powder
1/3 – 1/2 cup – grated cheese (i.e., Locatelli Romano, Parmesan, etc.)
1 – 8 oz. can tomato sauce (Del Monte, Tuttorosso, or any tomato sauce you prefer)
Instructions
Prep Peel and quarter 5 lbs. of potatoes
Parboil
Place the potatoes in a large pot with salted water. Once the water begins to boil, allow 7 – 10 minutes of cook time. Remove from heat, strain, and give the par-boiled potatoes a cool water rinse to stop the potatoes from becoming too soft.
Seasoning
Add the strained and dried par-boiled potatoes to a large roasting pan or cookie sheet. Drizzle the olive oil and toss to thoroughly coat the potatoes. Sprinkle salt, pepper, oregano, basil, parsley, garlic powder, and grated cheese over the oil coated potatoes and toss again so the seasonings are mixed to coat all of the potatoes. Arrange the seasoned potatoes in a single layer to not be on top of each other. Using a teaspoon, begin to add a spoonful of tomato sauce in the center of each piece of potato.
Seasoning
Add the strained and dried par-boiled potatoes to a large roasting pan or cookie sheet. Drizzle the olive oil and toss to thoroughly coat the potatoes. Sprinkle salt, pepper, oregano, basil, parsley, garlic powder, and grated cheese over the oil coated potatoes and toss again so the seasonings are mixed to coat all of the potatoes. Arrange the seasoned potatoes in a single layer to not be on top of each other. Using a teaspoon, begin to add a spoonful of tomato sauce in the center of each piece of potato.
Roasting
Cover and tent aluminum foil and bake in a pre-heated 375-degree oven for 20 minutes. Uncover the potatoes and bake them for an additional 40 minutes or so depending on how crunchy and well-done you like your potatoes. Be sure to check on the potatoes after baking uncovered for approximately 15 minutes. The tomato sauce should be dried at this point. Toss the potatoes and continue to bake for the remainder of the cooking time—about 25 minutes or so. Potatoes are very hot when they come out of the oven. Allow to cool for at least five minutes before serving. Enjoy!
Air Frying Option
Air Fryer Temp: 400 degrees
Cook Time: 30 – 40 minutes
Follow the prep, parboiling, and seasoning directions above; however, use an olive spray to coat the potatoes such as Bertolli, Pam or any other brand aerosol spray or any non-aerosol fillable spray to use any olive oil brand you choose. There is no need to cover the potatoes with aluminum foil in the air fryer. If the potatoes look dry as they are air frying, spray a light coating of olive oil spray as needed. The cook time is approximate as air fryers and standard ovens cook at their own rate. Adjust the cook time accordingly. The end result is a lighter version of these tasty potatoes.
Note: All herb and spice measurements can be adjusted to your preference. The number of potatoes used can also be reduced or increased. If you choose to do so, please modify the seasoning measurements to your liking. *It’s best to use regular or light olive oil for high heat roasting. The use of extra virgin olive oil is not recommended due to its low smoke point of 325 degrees. This means that roasting at a temperature higher than 325 degrees will cause the oil to burn and smoke.
