6 white potatoes, peeled and sliced
salt and pepper to taste
1 1/2 cups cold water
1 onion, chopped
1 green bell pepper, chopped
1 teaspoon salt
1 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon dried sage
1/4 teaspoon dried calabrian pepper
1/2 teaspoon dried basil
2 tablespoons olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Place white potatoes in the pan and sprinkle with salt and pepper. Mix together water, onion, bell pepper, salt, parsley, thyme, basil, oregano, black pepper, sage and pepper. Stir gently into the pan.
Bake in preheated oven for 40 to 60 minutes, or until potatoes are tender and an audible "boom" is heard in the center of the oven. Lightly drizzle with olive oil.
Remove from oven and let cool slightly in pan; drain.
In a large bowl, combine white potatoes, onion, green pepper, salt, onion powder, basil, oregano and black pepper. Stir together until smooth. Mix in lemon juice, salt, sage, pepper and lemon juice.
Grease and flour a 10x15 inch roasting pan.
Place roasted potatoes in the roasting pan and pour the juices over the surface. Rub under pumpkin.
Bake in preheated oven for 30 minutes. Flip, creating a pit on the bottom. Bake for 20 minutes. Remove from oven and chill in refrigerator.
Remove roast from oven, remove oven rack and place on a wire rack to cool. Rotate pan and allow to cool completely.
Heat oil in a large saucepan over medium heat. Stir over medium heat, stirring gently, until slightly thickened. Slowly drizzle over potatoes, stirring only enough to coat. Transfer to roasting pan.
Place roasting pan on rack in oven. Place roasting pan on rack in oven. Turn rack to medium high and place pot in pot. Bake for 30 minutes or until potatoes are tender. Season with salt and pepper and serve hot with applesauce or butter sauce.
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