Roasted Potatoes with POM

I mentioned how I love potatoes...well "lo and behold"...my sweet daughter-in-law created this beautiful combination of potatoes, which I love so much, and splashed it with POM juice. It was absolutely incredible. I myself, do not have the recipe, but all I can tell you that it had at least 1 cup of POM juice splashed on it...baked at 375 degrees for about 45 minutes. There really wasn't any magic to it, but it tasted absolutely, MAGICAL!

A POM givaway from my foodie friend, Wendy, @weekend gourmet

Before I even knew that she had this givaway, I already had this photo of the POM juice to come up with an authentic recipe. 

Thank you Wendy, and thank you POM!

...and thanks to my lovely daughter-in-law Cara, who created this recipe. As I mentioned in my previous post that we love potatoes, and I really love potatoes. There are so many ways of preparing them as a main meal, vegetarian style, or a side dish that would go with any meats. Cara and my son have been vegetarian on-and-off for a few years, but they are on again. She and I prepare a lot of delicious vegetarian dishes together, at least once or twice a week. I love POM juice too, but have not cooked with it yet, although I think it would make an excellent cocktail with vodka too, or make a nice sorbet, with the juice, and the fruit.

These are just a couple ideas...the recipe, as follows, according to the way Cara prepared it. I just adjusted the seasoning, and watched it baking to a glorious crisp and yummy finish.

Roasted Potatoes with POM

purple potatoes (about 6 small)

Yukon gold potatoes (about 4)

red skinned potatoes (about 6 small)

seasoned salt (she used sea salt mixed with pepper)

a couple sprigs of fresh rosemary peeled

3 Tbsp. extra virgin olive oil

1 cup POM juice

Cut potatoes, and quarter them, put them into a large plastic sealable baggie...pour over 1/2 cup of the POM juice, the olive oil, add the seasoning, add the peel of one rosemary sprig. Shake the bag real well and place in the refrigerator, for up to an hour to overnight if you wish.

When you are ready to bake it, line a large flat baking pan with aluminum foil, and empty the potatoes from the bag, spread out evenly, and bake at 425 degrees for about 45 minutes, adding the other 1/2 cup of POM, and the second rosemary sprig, sprinkling it over the potatoes. Adjust seasoning, and let it bake to a beautiful crispy finish. Serves 6.

A Lovely Blog Award x 2...again!
I feel so honored again, for getting this special award, from two very special foodie friends. I would never have been able to be so fortunate to meet so many wonderful and talented people, had it not been  for joining Foodbuzz.
Livya, @EatGreek  has a very special and beautiful blog that I love so much, since I truly love Greek food, and prepare quite a few recipes. My son spent a summer in Greece while studying in Israel in his college years, in the mid nineties. He vowed, he would never leave the Greek Island. Now that I fixed my scanner, I do have some beautiful photos to post on my blog about Greece from my son.
If you like Greek food, and like to venture further than a Greek salad, or moussaka, please visit EatGreek  for some amazing trendy and delicious Greek food.
Jo @ Chic&Gorgeous is a lovely young lady, from Malaysia, with such amazing talents for baking the most beautiful cupcakes, which I could never do. She made these pretty pink dainty cupcakes last month, and I commented on it, immediately picking up on the October Breast Cancer Awareness month dedicating it to my younger sister. Jo brought such special joy, by agreeing for me to use it, since I did not have a plan. This went out to all the ladies that survived breast cancer, and to honor the ones that did not survive it.
Jo has a heart of gold, and is sweet and kind, Please visit her blog, and meet her...also do comment!...Let's make more friends.
Thank you for the honor, and I will pass this on to 30 friends, once more! Please let me know if you would like to nominate a friend for the Lovely Blog Award...and why?