Potatoes done Two 'Too Kewl' ways...
For that grilled lamb dinner recently, I wanted something different from a simple baked potato, and french fries or mashed would NOT have been a good fit. Wanting something simple yet elegant, I remembered a technique I had seen, but not tried. Using scrubbed potatoes, I closely sliced them cross-wise ALMOST all the way through – I used skewers as guides on either side the first time, but with thin-skinned red potatoes, this broke down into a 'fan' of slices, which still worked nicely. For fancier results, I might suggest chop sticks?
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Before I wrapped each individually in foil, I sprinkled lightly with salt, pepper, and garlic. Baked at 425F (in my toaster oven) for about an hour. I checked about 40 minutes in, and decided to add a touch of butter, which was delightfully absorbed. I opened the foil the last 10 minutes to lightly brown.
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Either standing upright or lying flat, a little extra effort makes a pretty plate wink ************** Now, remember that lemon garlic salt? I found that method in another recipe for potatoes, uniquely titled Aerosmith Potatoesquestion? Sweet and salty and sassy – kinda like Mama Kin??? These certainly have different twist... Making the salt blend is the most labor intensive part which is why I did it early, and it's actually kind of simple... I had to try this whole method, because I'd NEVER thought of adding sugar to potatoes?!? Yeah, you mix that with some oil, add the salt blend (I used an amount equal to the sugar), toss with your cubed potatoes and then spread on a tray
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and roast for a while, flipping once or twice.
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WOW!!! These are the BEST potatoes that you have NEVER HAD BEFORE!!!! Please – try it, and soon! SO – tators two new ways!! Enjoy cheesey

Posted by Linda :
Thursday 19 September 2013 - 23:51:46
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