First, I have to give my apologies: I was having a lot of trouble with my camera, it must have really liked the potatoes because it just won’t give up the pictures. I can’t say I blame it. But the good news is that the recipe was tasty, so I’ll make it again this week and get pictures with another camera, or my phone if I have to.

Sadly, this will be our last SRC post, and possibly our last post in general. Lucy and I have had a blast, but lately life is taking us in too many different directions, and logging has become more of a chore than we want. We might come back to it later, and we’ll leave the site up, but there won’t be any posts.

Anyway, onto this month’s Secret Recipe Club post! Our assignment was Ambition’s Kitchen, a cute little blog full of great recipes. Some are even healthy, which is pretty foreign to us! I went with a simple roasted potato dish: simple, but tasty. I skipped the ranch dressing in my version, because I’m less-than-keen on ranch, but stuck with the core of the recipe.

Roasted Potatoes with Bacon and Cheese
Olive oil
Italian seasoning mix, Greek seasoning mix, or just whatever herbs and spices you want to toss in
1/2 C. Shredded Cheddar Cheese (or other shredded cheese
1/4 C. Real Bacon Bits
2 lb. small red potatoes, quartered or cut into coins
1 Tbsp. chopped fresh parsley
2 tsp. chopped fresh chives

Preheat oven to 350 F. Sprinkle potatoes with olive oil, toss to coat, the toss in herbs, cheese, & bacon. Spoon into lightly greased 9×13-inch baking dish; cover with foil. Bake 40 minutes (slightly less time if you cut into coins, keep an eye on it). Remove foil, bake an additional 15 minutes or until potatoes are tender and browned. Sprinkle with parsley and chives.