On yet another rainy, cold day here in Seattle....oh, wait, I'm not in Seattle, am I? Well, I could be forgiven for my confusion. We haven't hit 50 in probably 2 weeks, and might have seen the sun for parts of 3 days. So, let me start over...
On yet another rainy, cold day here in the formerly sunny Northeastern United States, one needs a good, warm meal. What's better than roast beef? Roast beef and rock potatoes seemed to fill the bill.
Probably many of you have had some variation on rock potatoes. You just don't know my kids, so are unaware that since they look like rocks, and are vaguely hard on the outside, these potatoes are really rocks. Not being a huge fan of potatoes myself, I have to admit that these are pretty good. But, mostly, they're pretty easy.
3 to 5 pounds redskinned potatoes
kosher salt or sea salt
2 finely minced onions
1/4 cup oil
2 tbsp garlic powder
2 tbsp oregano
2 tbsp paprika
Put the potatoes in the roasting pan in which you intend to cook your meat. Spread the minced onion over them (I nearly liquefy my onion in the food processor), then pour the oil over top. Sprinkle lightly with salt, then use copious amounts of garlic powder, oregano and paprika. Using your hands, mix the whole thing together, then push the potatoes to the outside to make room for the roast. Plop the roast in the middle, and rub it with your oily, spicy hands. Put in the oven at 400F for 15 minutes to get the browning started, then drop the temperature to 325F and cook until done. After you remove the roast beef, return the potatoes to the oven until dinner is ready to be served. Add a green veggie to your plate, and enjoy!