roasted potatoes with leeks

A perfectly elegant side dish for an entertaining dinner, or a healthy mayo-free version of a BBQ potato salad dish, these roasted potatoes get an extra lift from the light onion-y flavor of the leeks.
 

Ingredients (for 2 large sides or 4 smaller portions):
4 small potatoes, cubed into 1/8ths
1 leek stalk, diced into small rings
1 tbs olive oil
salt & pepper to taste

Directions:
1. Preheat oven to 425F. Place potatoes and leek bits into a pan and drizzle with olive oil before sprinkling with a dusting of salt & pepper. Mix to coat thoroughly.
 

 

2. Bake for 45 minutes, until softened, crisped, and browned.
 

 

That's it! Two easy steps! Tons of flavor, I promise, just give it a shot and you'll never make home fries again, soon you'll be addicted to these little bundles of joy just like I am!

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pork tenderloin & scalloped potatoes

It turns out that pork tenderloin is one of the easiest & tastiest meals to make.  It tastes even better when paired with a deliciously creamy portion of scalloped potatoes. Scalloped potatoes made from scratch taste thousands of times better than boxed potatoes, but they take more time and require more love to be put into them...but in the end they pay off! Note: only make these scalloped potatoes for someone that deserves them, as they are delicious but require a bit of detailing and planning when it comes to laying the pieces out one by one.

 

Ingredients:
For pork tenderloin:
2 lb pork tenderloin
3 cloves garlic
1 tbs dried rosemary
Salt & pepper
1/4 cup olive oil
1/2 cup white wine

For scalloped potatoes:
1 1/2 cups heavy cream
1 tbp dried thyme (or 1 spring fresh thyme)
2 garlic cloves
1/2 tsp ground nutmeg
1/2 tsp cayenne pepper
2 lbs potatoes of choice
Salt & pepper
3/4 cup shredded parmesan


Directions:
1. Place 3 cloves garlic, 1 tbs dried rosemary, pinch of salt, pinch of pepper, and 1/4 cup of olive oil in food processor. Process until paste-like. Rub tenderloin in paste and marinate in refrigerator for 2 hours.

2. Preheat oven to 350 degrees. Remove tenderloin from refrigerator, cut slits & push paste into slits to ensure a flavorful roast. Pour 1/2 cup white wine in bottom of baking pan, place tenderloin on wine, cover, and place in oven. Set timer for an hour and a half.

3.  In a small saucepan, heat up the heavy cream with the thyme, garlic, nutmeg, cayenne pepper, salt & pepper. Lightly butter a small pan.

 

4. Meanwhile, using a mandoline, cut potato into slices about 1/8". Place a potato slices to layer the bottom of the pan. Pour 1/4 cup of cream mixture over potatoes, top with a pinch of shredded parmesan. Place another layer of potatoes and repeat process: potatoes, cream, cheese, potatoes, cream, cheese. Continue until pieces run out and top with cheese. Pop in oven with pork.
 

 

5. When the timer buzzes, remove the pork from the oven, uncover, make sure the inside temp is 145 degrees, and slice if it is!
 

 

 

6. Remove potatoes when browned, crispy, and bubbly all at once. Serve and enjoy!
 

 

 

 

 

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