Wednesday, September 5, 2012

Using leftovers to their fullest ;)

So, when making dinner - I always try to think, what the hell do I have in my fridge that I can reuse? On Labor Day we had a BBQ at my mom and dad's and I brought baked potatoes as my side dish - hey don't judge! I made chocolate chip cookies and fruit salad - just didn't have time to make another good side dish! So, I took the easy way out and wrapped some potatoes in tin foil and threw them on the grill with the meat. We had about 4 potatoes left over and I took them home, thinking I could freeze them. 
Well, after an exhausting day of chasing around 2 kids, making sure no one fed them something that would have them shitting for weeks - I placed the potatoes in the fridge and forgot about them. 2 days later, I rediscovered them in my search for side dishes for dinner. I came across this recipe on Pintrest (Thank the GODS for that site!) and decided to give it a try with the baked potatoes.
I mixed the spices together, I omitted some of them simply because I didn't have them on hand.  I peeled the baked potatoes and cut them up into 1/8s. I am not going to lie to you - this wasn't exactly easy since they had already been baked, but it wasn't too hard - because I wouldn't have done it then. :0)
My already baked potatoes peeled and cut :)

(Notice my helper in the background!)
I followed the rest of the directions and they turned out GRRRREat! I am for sure thinking about having some of the premixed spices for future use!!

**My house smelled AMAZING while this was cooking!!!**

Oven Roasted Potatoes


  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic (I used garlic powder!)
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon black pepper
  • 1 teaspoon crushed rosemary
  • 1 teaspoon salt
  • 4 large potatoes, peeled and cubed ( I used baked potatoes that were left over!)

  1. Preheat oven to 475 degrees F.
  2. In a ziploc bag, combine garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, rosemary, and salt. Shake to combine, add olive oil and potatoes. Shake potatoes until evenly coated. Let sit on counter top for 10 minutes. Place potatoes in a single layer on a roasting pan or baking sheet.
  3. Roast for 30 minutes in the preheated oven, turning occasionally to brown on all sides.
I made it with sour cream/parm chicken :)

1 comment:

  1. mmm sounds really really yummy!!!

    i do the same thing with leftovers! and, i also do that with veggies. i usually dig through my fridge to see what other veggies i can throw in to pretty much anything i'm making (otherwise we'd never use that whole Love Delivery box - unless i juice that week!) lol.

    another good idea for leftover baked potatoes (that is also healthy) is to top them with some low fat turkey chili (i get dennison's in the can). just cut them in half, top with some chili, some steamed broccoli (or other veggie), and sprinkle some cheddar cheese on top. Voila! it's actually a really hearty and filling meal!