Ingredients
1/8 cup olive oil
1 tbsp minced garlic
1/2 tsp dried basil
1/2 tsp dried majoram
1/2 tsp dried dill weed
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried parsley
1.2 tsp crushed red pepper flakes
1/2 tsp salt
4 large potatoes, peeled and cubed
Directions
1. Preheat oven to 475 degrees F
2. In a large bowl, combine oil, and all the spices. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20-30 minutes in the preheated oven, turning occasionally to brown all sides.
Sweet and Salty Salmon
Directions:
Score the Salmon filet without breaking the skin (both horizontally and vertically) with each score being approximatly 1 inch apart. Cover the Salmon with Kosher salt on the meat-side of the salmon only. The skin side remains down throughout the entire process. Cover the fish with brown sugar making sure to get it within the scores of the salmon. Let marinade in a baking dish for approximately 8 hours. Grill the fish skin-side down (never flipping the fish). Fish should be flaky. Time to cook depends the thickness of the fish, atmospheric pressure, (for every 20 degrees below ISA cook it an extra 5 minutes ~ says Bob),and the general temperment of the cook.
