When we’re boondocking, we keep the slide in, the jacks up, and conserve our water as much as possible. We often eat out during those times, but occasionally, after a a long day of driving, it’s nice to have a home-cooked meal. I handle water rationing by coming up with something semi-homemade that doesn’t take a lot of pots and pans.
These roasted potatoes are a great accompaniment to a store-bought meatloaf. I got both at Trader Joe’s. The meatloaf was in its own microwavable package, and the potato medley came in a mesh bag that let the colors shine through. I loved the multi-hued small spuds! Mike was a little thrown off at first because he thought the purple potatoes were rotten.
The bag held about 16 potatoes, so we had leftovers for breakfast potatoes the next morning. Dip into a bagged blend of greens from the fridge for a side salad, and you’ve got a complete meal that doesn’t dirty every dish in the rig.
- Medley of small potatoes (My bag had about 16 potatoes in it.)
- coconut oil, melted (about 1/8 cup, just enough to coat)
- Minced garlic, to taste
- Salt and pepper, to taste
- Preheat oven to 400 degrees.
- Wash potatoes and cut into rough slices.
- In a medium bowl, toss potatoes with coconut oil, garlic, salt and pepper.
- Roast uncovered for about 30 minutes in the oven until they’re fork tender.
- Serve with a slice of meatloaf and a side salad.