Gram's Roasted Potatoes

​“Just throw it on the grill!” * If you are in charge of meals at your house, you know where that comes from—from the person not in charge of meals. Yes, most likely the man in the house. It goes something like this. He suggests, usually last minute, that we invite someone over for supper on a beautiful evening. She, grocery shopper, sous-chef, waitress, and dishwasher, takes a deep breath and says she doesn’t have the time. It is then that He offers to help: No problem, we’ll just “throw it on the grill.” In an instant He become Chef.
 
     What is it that gets thrown on the grill? A piece of meat that can be thrown directly from the butcher’s wrapping. The rest of the meal, the sides, are not thrown, they are prepared. 
     Roasted potatoes is a great side if you are ‘throwing it on the grill’ because once prepared, they can roast away in the oven for hours. No matter how I cook them, everyone raves and there are 
never any leftovers (which would be a waste because reheated they lose their yummy taste and texture). I’m always told that they taste the same, but as you can see, there is a great deal of flexibility in preparation. Once you get the gist, you can let go of the recipe. 
So here it is: 
 
                                                                      Gram’s Roasted Potatoes

1. I usually use Yukon, but any kind will do 
2. Peel and cube
3. Mix with olive oil and salt. I use a Pyrex baking dish, which I have sprayed with Pam.
4.  Bake anywhere from 350 to 450, depending on how fast you want them to be ready. If I have plenty of time, I start with a low temperature and turn the oven up to speed things along and brown them up. The  hotter the oven, the crisper the potatoes. 
5. Stir ever half hour or so.
6. Sometimes I add a finely chopped small onion the first time I stir the potatoes. 

 
* The title for the book of family recipes that  my daughter is  creating for her kids
 

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