Roasted Potatoes and Breakfast, too!

An oft-served side dish at our house is roasted potatoes.  Sometimes I even throw in asparagus stalks, whole green beans, and sliced mushrooms, or any combination thereof.  My thanks goes to Doug Smith, formerly of the Campus by the Sea kitchen. for this recipe.

It's very simple to prepare.

• Preheat oven to broil.
• Wash the veggies (I like to use red potatoes and thin stalks of asparagus.)
• Quarter the potatoes such that they are more the shape of an apple slice than a chunk.
• Place on a jelly roll or other cookie sheet with sides.
• Generously drizzle with olive oil and sprinkle with McCormick Grill Mates Vegetable Spice.
• Toss gently, but thoroughly so that all the veggies are covered.

Roast on the middle rack of your oven for 15 minutes.  Gently toss and return to the oven for 10-15 minutes more roasting until fork tender.  When doing just the green veggies, you can roast them in a 400 degrees F oven for about 15-20 minutes.

When I have leftover potatoes, I usually turn them into breakfast by dicing them and warming them in a well-greased frying pan.  Add a good handful of crumbled bacon, and stir together until the bacon is warm also.  To this mixture, pour in about 8-10 beaten eggs.  Stir quickly and continuously until the eggs are completely cooked.  Serve with toast or as the filling in a tortilla.   Shredded cheese is a nice addition, too.