Herb-Roasted New Potatoes

Ingredients

3 lbs/1.4 kg new red potatoes
3/4 cup/180 mL olive oil
1/2 cup/125 mL Garlic & Parsley Grapeseed Oil
1/4 cup/60 mL fresh lemon juice
1-1/2 tbsp/23 mL Garlic Granules
1 tbsp/15 mL Basil
1 tbsp/15 mL Marjoram
1 tbsp/15 mL Oregano
1 tbsp/15 mL Paprika
1 tbsp/15 mL Thyme
1/2 tbsp/7.5 mL Black Pepper 6 oz
1/2 tbsp/7.55 mL Sea Salt

Cooking Directions

Cube potatoes (quarter if small enough). Mix remaining ingredients completely and pour over potatoes in a gallon-size zip-top bag. Refrigerate overnight.

Remove from refrigerator, drain any excess liquid. Spread in one layer over baking pan sprayed with Watkins Cooking Spray. Bake at 375°F/190°C for 40 to 50 minutes or until potatoes are done as desired. Serve with slotted spoon.

Corn Chowder

Ingredients

1/2 cup/125 mL chopped celery
2 green onions, sliced
2 tbsp/30 mL butter
3 cups/750 mL water, divided
1 cup/250 mL peeled, diced potatoes
2 tsp/10 mL Chicken Soup & Gravy
1/2 tsp/2.5 mL Soup & Vegetable Seasoning
1/8 tsp/0.6 mL Black Pepper 12 oz
1/2 cup/125 mL Cream Soup & Gravy
1/4 cup/60 mL all-purpose flour
1 cup/250 mL milk
1 can (8 oz/227 g) cream-style corn

Cooking Directions

In large saucepan, sauté celery and onions in butter until tender. Add 1-1/2 cups/375 mL water, potatoes, Chicken Soup Base and seasonings. Cook over medium heat until potatoes are tender. Combine Cream Soup Base and flour; stir in milk and remaining water. Add slowly to vegetables, stirring well. Add corn and bring nearly to boiling, stirring frequently; do not boil. Garnish with additional green onion slices, if desired.

Makes 6 servings.