Crash Hot Potatoes. I love looking at food blogs and getting inspired to make new things.
I was looking at the Pioneer Woman Cooks website the other day and I saw a recipe called “Crash Hot Potatoes”. They were created by an Australian food writer named Jill Dupleix. I love the Pioneer Woman, she has a witty and wonderful website full of great recipes & stories. She also gives you step by step photos of the recipe. Check out her website through the link above – you’ll love it. 12-15 baby red potatoes1 tbsp olive oilSea salt and fresh cracked pepper Preheat the oven to 400 degrees (PW said 450 but I used 400).
Boil the potatoes for 10-15 minutes or until fork tender. Bake in the oven for 20-25 minutes or until crisp and golden brown. Click here for a printable version of this recipe. Parmesan Roasted Potatoes. This is the second day in a row I’m up before 7am.
It’s not quite the norm for me, but the neighbors below us have started an early morning ritual of slamming doors, banging on furniture, and quite possibly, tap dancing (well no, not the last one, but it’s a funny visual). I’ve taken to the universally accepted method of apartment messaging by getting out of bed and stomping on the floor (…that’s accepted, right?) It’s not an angry “Shut the hell up!!” Sort of stomping, more of a polite three stomp message to convey “Why yes, dear people, we can actually hear you and the incredible racket you are making and we are not particularly pleased with it.
Would you be so kind as to stop making such hellish noises at such a godforsaken hour? There might be a wee bit of “Shut the hell up!” But I don’t want to be a negative Nancy (sorry to all the Nancy’s in the world that got stuck with that catch phrase) and I’m going to start the day off with stating a few things I am truly thankful. 1. 2. 3. Oven Roasted Potatoes. When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped.
Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead. My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe. Yukon Golds are our favorite potato to grow in the garden and they absolutely melt in your mouth when freshly dug from the garden. But oddly enough, I’ve never actually roasted them in the oven. Of course, I’ve added them to a roast with carrots and onions and celery, you know the usual, but never on their own. I did some more searching through The Professional Chef and on the web and actually settled on a recipe from epicurious.com.
Notes:The above link to The Professional Chef is an amazon affiliate link. You Might Also Like: Garlicky Baked Fries. I’m never going to make garlic potato fries any other way.
These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart.
Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper.