Thankfulness and a Recipe

Happy Thanksgiving everyone! I hope all are enjoying a special time with their families and giving thanks to the One who is the giver of all good things. I'm thankful for many, many things, including the fact that I have been blessed with 30 years upon this earth! :-)

Here's a recipe that I'm making today, its a nice twist from the traditional mashed potatoes:

Roasted Garlic Potatoes

• 4-5 pounds of baby red potatoes - the smallest you can possibly find! I usually use Green Giant's Petite Red Potatoes - they're smaller than even the grocery store baby red potatoes. They can be hard to find, though (I get mine at Super Target, none of my traditional grocery stores carry them).
• 1 head of garlic
• 1 stick salted butter
• 1 TB salt
• 1 TB Dry dill weed

Wash, dry, and place baby red potatoes tightly packed into a large glass baking dish.

Peel head of garlic and place individual cloves randomly between potatoes, as evenly dispersed as possible.

Slice up stick of butter and place squares of butter on top of potatoes, also spread out as evenly as possible.

Evenly sprinkle 1 TB of salt on top, then evenly sprinkle 1 TB of dill weed on top.

Cover with tin foil, bake at 400 degrees for several hours - the longer, the better! Also, the bigger the potatoes, the longer you'll need to cook to achieve good tenderness. I usually do mine for 3-4 hours.

The smell of them cooking is unbeatable... and eating them is even better!!

Have a wonderful Thanksgiving!!