For this week’s meal plan Monday, I will share my herb n’ garlic roasted potatoes.
I will also keep this post short and sweet. Only in Indiana will you go from a 70-degree sunny day to a 30-degree snowy day in a matter of HOURS. A drastic weather change like that brings forth an awesome gift to me. A sinus infection.
These past couple of days have been, well, interesting. For one who rarely becomes ill, this round has put me down for the count since Saturday. I’m feeling a little better today, I can breathe freely for more than ten minutes at a time. I think a snail has more energy than me, for today. Hence why this meal plan was delayed today. Better late than never, right?
Anyways, we love potatoes in this house. We like them mashed, baked, fried, roasted, and in chip form. It took me a couple of years to master my version of roasted potatoes. I believe the seasoning and type of butter helped in the equation. My middle son calls my herb n’ garlic roasted potatoes, “potato fries” because they are crispy on the outside and fluffy on the inside.
I also have a few secrets when it comes to making these potatoes. First, I cut into medium-sized pieces and rinse with cold water (to remove dirt). After rinsing, I place on a paper towel-lined cookie sheet to dry. I dry them because they crisp better in the oven. This process takes the majority of the afternoon.
**The part above is completely optional. I have made these herb n’ garlic potatoes while on a pinch of time and skipped the drying process completely.**
For the seasoning, I use Weber Grill’s Herb n’ Garlic. Weber Grill seasonings are my favorite to use because they are full of the right flavors. I also have BBQ seasonings for chicken, Gourmet Burger for hamburger, and Garlic and Herb vegetables. Today, I’m only using Herb n’ Garlic because our grill isn’t out for the season.
Once the potatoes are dried, I place them on a greased cookie sheet. I melt one stick of butter (you can use less) and brush the butter evenly on the potatoes. Any remaining butter is also dispersed evenly once brushing is complete.
I sprinkle as much seasoning as desired on the potatoes and place in my 425-degree oven for 50 minutes. About halfway through the roasting process, I stir them to make sure they will be baked evenly. After the full 50 minutes are up, I remove them from the oven and let them cool for about 5 minutes before serving. Herb n’ garlic roasted potato leftovers of this tasty side-dish are non-existent.
I hope you enjoy this recipe as much as we do!
I almost forgot…as promised, I have my meal plan for you this week. I kept it simple. My husband has a few meetings this week, which meant dinners are quick and easy. So…here it goes!
- Monday-Baked Rotini
- Wednesday-Cheesy Chicken Broccoli and Rice
- Thursday-Loaded Potato Soup
- Friday-Chicken with Herb n’ Garlic Roasted Potatoes
- Saturday-BBQ Chicken Calzones
- Sunday-Chicken Fajitas
And my list for the week is as follows:
- Chopped broccoli
- Onion and pepper blend
- Red onion
- Mexican cheese
- Mozzarella cheese
- Sharp cheddar cheese (2 bags)
- Sour cream
- Brown rice
- Fajita seasoning
- Spaghetti sauce (or my homemade recipe here)
- BBQ sauce
- Chicken (3 packages)
- Ground turkey
And that wraps up another meal plan Monday. Also, don’t forget to snag my free meal plans and recipes each week from my library.
Not a member of my library? No worries, join for free here!!
What would you like to see featured on the next meal plan Monday? Share with me below!