I never met a potato I didn’t like really it’s true. I love potatoes! Did you know there are over 100 different varieties of potatoes sold in the US? I had no idea. Potatoes fall into the usual categories of russet, red, white, yellow, purple/blue, fingerling, and petite. We cook a lot with russet and white/yellow potatoes. Tonight it was time to bring back the cute little red potatoes. I went for something basic – roasted red potatoes. I’m really into roasting all my vegetables right now so why not try some roasted red potatoes!
Sometimes the best recipe for success is plain and simple. These roasted red potatoes are so good and so easy. In the past, I’ve used the Lipton onion soup mix recipe for my roasted red potatoes. It’s a great one too but if you don’t have that soup mix and you just want simple, try these roasted red potatoes. This is a great side dish that will compliment any meat or fish. Check it out!
Roasted Red Potatoes
- 3 pounds of Red Potatoes – cut in half or quartered
- 1/4 cup of Olive Oil
- 1 Teaspoon of fresh ground Pepper
- Sea Salt to your liking
- 1 Tablespoon of Italian Seasonings (Basil, Oregano, Parsley)
- Preheat oven to 430 degrees. Meanwhile, clean and cut all potatoes in half. Some larger ones might be best quartered.
- Put potatoes in a large mixing bowl. Toss the potatoes with the olive oil and all seasonings. Arrange the potatoes, cut side down, on a large lipped baking sheet.
- Roast until tender and golden brown approximately 30 minutes. Stir and flip potatoes halfway through cooking time.
Wow! The trees are amazing colors of red, yellow, and orange. It’s sweater and boot weather. We had another red October and its football season. Yes, that’s right its Fall here in St. Louis and it’s beautiful. One of the best things about living in the Midwest is the change of seasons.
Nothing goes better with the Fall season than pumpkin although I’m not a fan of pumpkin…at all! However, I must tell you that this was delicious. It doesn’t taste anything like pumpkin pie. The pumpkin in this cake makes it very moist. It’s a must try during the fall season or better yet, a great desert for Thanksgiving. Pumpkin lover or not, this one is a keeper.
Pumpkin Spice Cake
- 3 Cups of Flour
- 1 Tablespoons of Ground Cinnamon
- 2 Teaspoons of Pumpkin Pie Spice
- 2 Teaspoons of Baking Powder
- 1 Teaspoon of Baking Soda
- 1 Teaspoon of Salt
- 1 Cup of Butter, softened
- 1 Cup of Sugar
- 3/4 Cup of Brown Sugar, firmly packed
- 5 Large Eggs
- 1 Can (15 oz.) Pure Pumpkin
- 1 1/2 Teaspoon of Vanilla Extract
- 3/4 Cup Whipping Cream
- 5 Tablespoons of Butter
- 1/4 Cup of Pure Maple Syrup
- 1/4 Cup of Whipping Cream
- 2 Cups of Powdered Sugar
**Optional – Candied Pecans to Top
For the Cake –
- In a large bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt; Set aside.
- Preheat oven to 325 degrees.
- In a large mixing bowl, beat butter and sugars at medium speed, scraping the bowl often.
- Add eggs one at a time beating well in between.
- Beat in flour mixture alternating with cream, beginning and ending with flour mixture.
- Pour batter into a 12 cup bundt pan that has been lightly coated with Pam. Bake in the oven for approximately 50 minutes or until a wooden tooth pick inserted in the center comes out clean.
- Cool in pan for 10-15 minutes. Invert cake onto a wire rack to fully cool.
For the Icing –
- In a small saucepan, combine butter, maple syrup, and cream over medium-high heat; bring to a boil.
- Cook for 1-2 minutes. Remove from heat.
- Slowly whisk in powdered sugar until smooth. Let cool until slightly thickened, about 10 minutes.
- Drizzle over cooled cake. Optional – Sprinkle with candied pecans.