Made this on a whim as I’ve been craving olives lately, and honestly, this recipe sounded pretty amazing to start with.  I added a few more spices, and upped both the Spanish and kalamata olive content as I wasn’t including black olives for this, and the way it turned out is utterly fantastic.

Roasted Olives
Lasts 4 to 5 lunches as a side


  • 10 oz pitted kalamata olives, drained
  • 10 oz garlic stuffed Spanish olives, drained
  • 7 large garlic cloves, minced
  • dash of thyme, marjoram, and oregano
  • 2 T lemon juice
  • .25 c olive oil
  • dash salt

Mix all the ingredients together in a small baking dish, and preheat your oven to 425 (mine was at 400).  Put your dish in, and roast at 400 for twenty minutes.  Let them cool, and then enjoy a nice snack!

Ovenmageddon round two brings us another potato recipe, but an awesome one, especially if you like salt and vinegar Pringles, but want to save money on them.  The broiling on this will take guesswork – I’ve made this quite a few times, and I still don’t have it down to an exact science.  But, the end result is so awesome that it’s worth the fumes and the guesswork you need to do.  Be warned, though – the boiling and broiling of the vinegar soaked potatoes WILL cause fumes.

Salt and Vinegar Broiled Potatoes
Makes 2 lbs chips, lasts 5+ meals as side when stored in fridge, bring to room temp/hot to serve

  • 2 lbs fingerling potatoes, sliced thin
  • 4 c white vinegar
  • olive oil and salt to drizzle

Take your potatoes and put them in the pot with your vinegar.  Bring the pot to a boil and lower to a simmer for about 12 mins, until they’re fork tender.  Remove from heat, and let soak 30 mins, before putting on paper towels to drain and be patted dry.  Put your slices on a baking sheet, and turn your oven to broil.  Sprinkle with olive oil and salt, toss, and make a single layer of potatoes before putting it under the broiler.  Put in the oven, about six inches under the broiler, and broil appx 7 mins, until lightly brownedish as you can get (don’t worry, you will overcook them a bit).  Then, flip your potatoes over and broil again, another 5 mins, until lightly browned.

Let them cool down a bit, and then enjoy!

So, it’s finally cooled down enough to the point that I can actually use my stove for an extended period of time without sweating just by existing in the same room as it.  As such, this afternoon will be stovemageddon.

We’ve finally got some really good potatoes at my local farmer’s market, so as such, it’s time to break out the potato recipes!  And kids, you can’t go wrong with homemade potato chips.  You just can’t.  Especially when they have sriracha on them, not enough to make your tongue miserable, but enough to make it burn.  

I’m making a pound of these (the 2nd batch just got taken out of the oven, and the 3rd will be going in shortly), but the recipe will give for appx 1/3 pound, as that’s how I had to put them in, batch wise.  In general, you can mess around with the ratios on the coating as much as you want: just be sure you have a good 2 (oil): 1 (sriracha) ratio going.

Sriracha Potato Chips
1 lb chips = three batches of the below recipe, lasts 5+ meals as side, store in fridge, but bring to room temp/reheat to eat


  • 1/3 lb red potatoes, sliced thin 
  • 2 T vegetable oil
  • ½ T sriracha
  • salt

Rinse and slice your potatoes first, preheating your oven to 400 (375 if your baby runs hot like mine) and lining it with aluminum foil.  Meanwhile, mix your vegetable oil and sriracha together with a whisk.  Don’t worry if it doesn’t fully incorporate (it will never be one smooth thing), but if you can get it looking like the one in pics 1 and 3, you’ll be good.

Dip your potato slices and line them up on your baking sheet, and sprinkle with salt.  Put in your oven for appx 20 mins, until golden brownish.  And then try not to eat it all at once.  😉