Grandma's Potatoes

In my last post, I mentioned how my grandma has two signature dishes she makes at every family function arroz doce, and these roated potatoes. There are very rarely leftovers when she makes them, since everyone usually takes seconds. This is a guideline to make these amazing pototoes, since like most seasoned cooks, my grandma doesn’t use any concrete measurements.

Ingredients:

6 to 8 medium yukon gold potatoes (my grandma insists on them), cut into bit size pieces

1 medium onion, chopped

2 or 3 cloves of garlic, cut into quarters

1 tsp. sweet paparika (approximately)

1 or 2 dry bay leaves

2 tbsp. olive oil (approximately)

salt and pepper to taste

1. Heat the oven to 400 F.

2. Place the cut up potatoes in a flat baking pan (i.e. like those rectangular Pyrex ones) and add all of the other ingredients. Mix well so that everything is evenly distributed and the potatoes are coated with olive oil.

3. Cover with tin foil and bake until done (20-30 minutes). Put the broiler on for the last 5 to 10 min so that the top of the potatoes become toasty

4. Tastes great with any kind of roast, or BBQ