Sunday was the main day for a large meal with family members arriving to gather around the dining table and enjoy their one day of leisure. It started out with going to early church services, coming home and preparing a large meal (soup to nuts, as we would say). This chore was left to the women of the family while the men sat and visited, read the newspapers, or played Bocce.
The aromas coming from the kitchen would range from tomato sauce simmering on the stove, a roast in the oven and all the vegetable trimmings to accompany the roast. Yes, we always started the meal with a pasta dish, a green salad with vinaigrette dressing eaten separately, followed by the traditional American cuisine, meat and potatoes. My Mother made such scrumptious roasts, beef, pork or chicken and alongside the meat she would roast her Italian style potatoes.
Once the dish of potatoes was passed around, you hoped you wouldn’t be the last one to get it as those potatoes would disappear in a flash! Since I have such fond memories of those times, I would say, “Roasted potatoes are my comfort food“. It is so simple to make and works so well as an accompaniment to any entree.
- 2 large potatoes (Idaho, Russet)
- Black pepper
- 3 tablespoon grated Parmesan cheese
- 1 tablespoon dried oregano
- Extra virgin olive oil
- 1 large sweet onion (Vidalia, Texas Sweet)
- Preheat oven to 400°or 350° if cooking alongside a roast.
- Peel potatoes and cut into large bite size pieces.
- Slice onion into ¼ inch rings and separate rings.
- Place onions and potatoes into an 8×12 inch pan.
- Sprinkle potatoes and onions with salt, pepper, oregano, and parmesan cheese.
- Coat ingredients well with olive oil and toss to coat all the potatoes and onion with seasonings and oil.
- Bake in oven for 40 to 60 minutes, turning several times to evenly brown the potatoes and to keep them from sticking to pan.
- When the potatoes are cooked through, remove from oven, and serve immediately.