You learn a lot about people when you share a house with them. Since last June, my husband and I have been living with his parents, and I’ve discovered three things they love:
- Family. They devote their time to babysitting, cooking meals for family, and otherwise making their kids’ lives easier.
- Sales at a certain department store. Between markdowns, coupons, a store credit card, and the store’s rewards program, my mother-in-law somehow manages to walk out of the store with a year’s wardrobe at about 95% off the original price.
- Meals that involve potatoes. Whether it’s mashed potatoes, roasted potatoes, hash brown potatoes or french fries, potato side dishes are sure to please in this family.
Heaven only knows what people would say I love. Most likely coffee, my husband and staring at computer screens.
But since I do know that my in-laws love potatoes, I was happy to find many potato recipes on the Wolff’s site. We’ve got:
- Scalloped Potato Main Dish
- Potato Beet Salad
- Leek Soup with Potato & Tomato
- Parmesan Roasted Broccoli Carrots & Potato
- Gratin Dauphinois (French Scalloped Potatoes)
With potatoes in mind, I recently tried a new recipe I discovered on the Wolff’s site: Garlic Roasted Potatoes & Asparagus. It’s delicious, and so easy! I also love that it incorporates in-season asparagus. The more veggies you can work into a recipe, the better! If your family loves potatoes as much as mine does, this recipe is sure to be a hit.
- 1 ½ lbs. Yukon gold potatoes (or a mix of red, Yukon gold and blue potatoes)
- 1 lb asparagus
- 2 tbsp. extra virgin olive oil
- 8 cloves garlic
- 3 tsp. fresh rosemary
- 3 tsp. fresh thyme
- 2 tsp. sea/kosher salt
- Ground black pepper
- Preheat oven to 425
- Chop rosemary and thyme finely; mince garlic; cut potatoes into chunks (about ¾ in); trim asparagus & cut into 1 inch pieces
- On a large baking sheet, toss the potatoes with 1 tbsp. olive oil, garlic, rosemary, thyme, and 1 tsp. salt.
- Cover with aluminum foil & bake 20 minutes
- Toss the asparagus in the remaining olive oil & salt. Mix in with the potatoes. Re-cover and continue cooking 15 minutes, or until potatoes are tender
- Increase oven temperature to 450 degrees, remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to taste.