It was part of my hubby's trousseau--a skillet-potato dish that he brought into the marriage with him. I learned to love it because of his mantra, "Love me; love my potatoes."
Actually the skillet-potato dish was something that usually was cooked on the grill at his family's campouts. Since I had never been on a campout until I married Hubby, this was certainly not something in my radar screen. It featured cut-up potatoes and onions and "a little bit of outdoor dirt", the joke always was, to make it taste like something cooked around campfire should taste.
This new recipe, which took the last of our garden tomatoes, was all about the indoors (although I imagine it could be adapted to an outdoor cookstove as well). Furnished by my handy booklet, "Celebrating a Healthy Harvest" by the Chickasaw Nation Nutrition Services, it was designed to be oven-cooked on a cookie sheet (be sure to oil the cookie sheet well or line the sheet with foil and then spray it. I managed to lose a cookie sheet in preparing this because I had not prepared the sheet properly; the food baked on so severely that it wouldn't scrub off during cleanup.)
"Roasted Potato Medley" featured a mixture of potatoes, onions, tomato, carrots, and zucchini. Other than chopping up the vegetables, this has effortless prep and yields beautiful, colorful, healthy results.
Roasted Potato Medley
2 medium red potatoes
1 large onion
1 large tomato
1 large zucchini
2 garlic cloves, minced
1 cup salt-free tomato sauce
2 tablespoons olive oil
Preheat oven to 425 degrees. Use spray oil to generously grease cookie sheet. Wash all vegetables; cut them into 1-inch pieces. In a large bowl combine vegetables. Combine garlic, tomato sauce, and oil. Pour over vegetables; toss to coat. Spread vegetables in a single layer on a cookie sheet. Bake for 1 hour or until potatoes are tender. Turn once during baking. Makes 4 servings.