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!