Okay, enough with the politics and dead dogs. It's time to get back on track. It's time for roasted potatoes!
With a steady supply of potatoes now coming in, we decided to take advantage of a momentary lack of extreme heat and roast several of them.
With the miniature fan directed at us, we chopped up the potatoes and mixed them with some olive oil, salt, pepper, rosemary, oregano and thyme. (All but the olive oil, salt and pepper were harvested from our garden.)
We preheated the oven to about 425 degrees and put the potatoes in for about 25 minutes. Then we took them out of the oven, stirred them up and put them back in for about another 20-25 minutes.
Meanwhile, we took ourselves off to the relative comfort of our window-AC cooled living room and basked in the steady stream of cold air pouring over us.
When the potatoes were ready, I quickly sauteed up some spinach, bell peppers and (frozen) Lima beans for an impromptu succotash. We drizzled the potatoes with red wine vinegar and were ready to eat.
And the house smelled heavenly with the aroma of rosemary, oregano and thyme drifting around all night long.
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