Butternut Squash. Baked Potatoes. OK guys, I’m going to be honest with you. This post isn’t about the potatoes. Those delicious little buttery-salty-peppery guys with their crispy skins were merely an afterthought. A vehicle to contain something I discovered yesterday, very much by accident. It all started when I told my parents that I’d make ravioli for dinner.
(Wait, let me back up a second — I’m in NY again for a couple days. Anyway, back to the ravioli. After a few minutes, I removed the lid of the pan. So, what happened in that pan while it was covered seems to be that the spinach steamed, as I’d intended, but the garlic continued to crisp up in the oil at the bottom of the pan, giving a wonderful flavor to the spinach as it cooked. Since then, I’ve been considering all the possibilities of my discovery. I am the sort of person who gets really into baked potatoes.
When potato season is just beginning, I love nothing more than a plain baked potato covered in butter and salt and pepper. Preheat oven to 425°.