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on the downward side of the age mountain.

Tuesday, November 17, 2009

Roughed Up Potatoes

I made a couple of dishes this past weekend I thought my imaginary readers would like to see.

The first, so simple and perfect from November-December Cook’s Illustrated it solved my age old problem of perfectly baked potato crisps.

In a nutshell-
Pre-heat oven 400°-450°. Place a rimmed baking pan (I use ½ sheet pan) in the oven to heat up.

Slice potatoes- they suggest Yukon Gold- I settled for Russets-into ½” slices and par-boil in salted water for 5 minutes. You don’t want them to be soft on the inside just a bit soft on the outside.

Drain, pat dry and toss w/ 2T olive oil &1/2t salt toss well with a spatula, repeat with 1T olive oil and 1/4t salt. The recipe calls for 2T 2t twice I use Kosher salt and found them a bit too salty for me.

Put 1-2T olive oil on hot baking pan and pour the potatoes onto the pan in one layer. Cook 15-20 minutes turning and rotating in the pan to a toasty brown.

The end result is a crisp outside and creamy inside potato.

Read! Eat! Enjoy!

1 comment:

Jeanne said...

No imaginary readers - I read your blogs!