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I think this might be the earliest that I have had the Christmas Tree up and decorated.....EVER! I had to put decorating into overdrive to get it done before Cassi leaves for Florida. That's right, the princess is off on another adventure.
She will be going to college with one of her friends that she met in Belgium last year. It's kind of crazy how much alike those two are.....very adventurous and determined!! I am very excited for her to start the next chapter in her life, I just wish it wasn't going to be quite so far away! At least she had the honor of placing the angel on the tree one last time.....
The kids have been taking turns putting the angel on top of the year every year. I'm not exactly sure who's turn it was this year, but Alex has his own house now to start his own traditions. 🙂
I did manage to get Alex back last week for ThanksChristmas dinner. We are not huge turkey lovers around here, so Cassi made the suggestion to have our traditional Christmas dinner on Thanksgiving. Beef Wellington is one of her absolute favorite meals!! I make the same exact meal every year.....until this year. Cassi didn't realize that the roast potatoes were from a can, in fact she didn't know that you could buy potatoes in a can! So time for a new tradition, Crispy Herb Roasted Potatoes.
How to make Crispy Herb Roasted Potatoes
Preheat oven to 450 degrees.
Mix all dry ingredients together in a small bowl. Set aside.
Slice potatoes in half, then slice into quarters. Place in a large bowl. (Do not peel the potatoes).
Add the olive oil and toss together to coat.
Add the panko/spice mixture and toss to evenly coat potatoes.
Pour potatoes onto a large baking sheet.
Bake for 30 minutes, or until potatoes are soft inside and crispy outside.
I have made several versions of these potatoes in the past year, and I love each and every one! Much better than the traditional roast potatoes that I grew up with.
This version incorporates Herbs de Provence, garlic and onion powder mixed with panko flakes. I wanted simple flavors to go along with the uber delicious Beef Wellington, that really is the star of the show after all!
Crispy and crunchy on the outside, soft and delicious on the inside. They are the perfect side dish, they go with everything!
More delicious potato recipes:
- Crispy Italian Roasted Potatoes
- Baked Parmesan-Bacon Garlic Potato Wedges
- Baked Potato Wedges
- Traditional Crispy Roast Potatoes
- Bacon Potato Salad
- Instant Pot Loaded Mashed Potatoes
Now for my question about ornaments - What do your do with 25 years worth of ornaments after a divorce? I have purchased ornaments every year that represent something that we did that year.....new home, vacation, some major milestone. What am I supposed to do with all of those ornaments now? Store them in a box? Get rid of them? Split them up? I am being totally serious here, I am not sure what to do!! I really need your help. 🙂
The kid's also have their own ornaments representing something special that they did or accomplished that year. Do I keep the kid's ornaments and continue to put them up every year, or do they kids take their own ornaments with them and put them on their tree? This whole empty nest thing is new territory for me. Are there rules in place that I have never heard of?
UPDATE - I have ALL of the ornaments in my garage here in Arizona. The memories are still there in the plastic boxes if anyone wants to see them again. I have purchased all new ornaments and moved on!
Crispy Herb Roasted Potatoes
- 1 1/2 pounds Yukon gold potatoes cut into small cubes and wedges
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon herbs de provence
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup panko flakes
- 1/4 cup olive oil
- Preheat oven to 450 degrees.
- Mix all dry ingredients together in a small bowl. Set aside.
- Slice potatoes in half, then slice into quarters. Place in a large bowl. (Do not peel the potatoes).
- Add the olive oil and toss together to coat.
- Add the panko/spice mixture and toss to evenly coat potatoes.
- Pour potatoes onto a large baking sheet.
- Bake for 30 minutes, or until potatoes are soft inside and crispy outside.