Fried Potato Salad

We started a new activity at church called a Sup-N-Swap where we all bring a dish to try and exchange the recipes. This month our theme was salads. I ended up with a yummy plate of food and a stack of recipes to try. The dish I decided to bring was one that looked so yummy. Thanks Jenni for the great idea. It was delicious. You can follow the link to the recipe.

http://atasteofjennskitchen.blogspot.com/2009/03/fried-potato-salad.html

Garlic Roasted Potatoes

These are a yummy twist on a potato side dish. They are soft and crispy at the same time.

Recipe
Adapted from Everyday Food

2 garlic cloves
coarse salt (like kosher) and fresh ground pepper
1/2 tsp dried thyme
1 1/2 - 2 T olive oil
1 1/2 pounds small gold potatoes sliced 1/4 inch thick (you can use a mandolin to make the slicing easier if you have one)

Directions

Preheat oven to 475. Finely chop garlic and sprinkle with salt. Press the flat side of a chef's knife back and forth across garlic to make a paste. Transfer to a small bowl and add the thyme and olive oil and stir to combine. On a large rimmed baking sheet, toss potatoes with garlic mixture. Bake until browned on underside, 20-25 minutes, mixing halfway through.