Friday, October 8, 2010

The Squirrel Can Cook Bonus Edition! - Oven-Roasted Potatoes & Onions

Our Pot Roast needs a side dish. Often, vegetables are cooked with the pot roast in the same cooker, but, since our roast will be in the slow cooker for 8 hours, and vegetables we cook with it will just end up being beef-flavored mush.

Here is a simple side dish of oven-roasted potatoes and onions that will go great with our pot roast.

Our Ingredients Are:
1 1/2 Red Potatoes per person
1 large onion per every 3 potatoes
olive oil
garlic powder
Black pepper

About 1 hour before the pot roast is done, preheat the oven to 400 degrees.

Wash the potatoes, but leave the skins on, and cut them into large chunks (I usually cut each potato in half, and then cut each half into quarters, so that I get 8 large chunks per potato.) Remove the skins from the onions and cut the same way.

Toss the potatoes and onions with a tablespoon of garlic powder and enough olive oil to lightly coat everything in a large mixing bowl, and spread out into a large baking dish. Top with fresh-cracked black pepper.

Cook, uncovered, at 400 degrees for 30 minutes, then give the whole thing a good stir, and put it back in the oven for another 30 minutes.

After another 30 minutes at 400 degrees, remove from the oven.

Serve with Slow-Cooker Pot Roast, or any time you're looking for that hearty "meat and potatoes" experience! Enjoy!

The Squirrel shall not live by bread NUTS alone!

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