Last week I tried a new recipe for roasted potatoes.
Last night I tried the same recipes, but with a few changes.
First, I added more garlic. We are a garlic loving family and the first time there was just not enough to go around. This time I used a whole head.
Secondly, I increased the oven temperature. The first time I roasted the potatoes at 350 degrees. Last night I roasted them at 425 degrees.
Thirdly, I increased the cooking time. Last week I cooked them for 15 minutes. Last night I cooked them for 30 minutes.
And I have to say that each change was a success.
Everyone was pleased to have more garlic. And the increased cooking temperature and time produced a tray full of very tasty, golden brown potatoes which everyone loved!
Oh yes, I also doubled the recipe...since last week we ate them all and were looking for more. And because I used twice as many potatoes I also doubled the microwave cooking time.
And that is this gal's view for today.
Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts
Tuesday, May 17, 2011
Tuesday, May 10, 2011
Roasted Potatoes
In this family we love potatoes!
Baked Potatoes
Mashed Potatoes
Potato Chips
Potato Soup
French Fries
Boiled Potatoes
Scalloped Potatoes
Roasted Potatoes
You name it and we'll eat it.
Today's recipe is for roasted potatoes.
With a twist...they are smashed.
I found this recipe at One Perfect Bite.
Wash about 1 and 1/2 pounds of miniature yellow potatoes and place them in a microwaves safe dish with about 1/4 cup of water, cover and microwave on high for 10 minutes. Let cool and then lay them on a foil lined cookie sheet. With the palm of your hand flatten each potato. Drizzle with olive oil and sprinkle with salt. Add 3 or 4 unpeeled garlic cloves. Roast in a preheated 350 degree oven for 15 minutes. Turn the potatoes and drizzle with more olive oil and add more salt and roast for 15 more minutes. Turn into a serving dish and squeeze the garlic out of the cloves onto the potatoes and toss.
These were delicious. I think we have found a new favorite potato dish. One thing I will do a little differently is to roast more garlic cloves. We are garlic lovers and everyone was looking for more garlic.
I'm thinking I will make these next Christmas instead of the usual au gratin potatoes I'm in the habit of preparing. Not only are they healthier but they would be so much easier. Try as I might I've never been able to do the au gratin ones ahead of time and have them turn out well. And the last thing I want to do on Christmas is peel and slice potatoes. I like to have as much of the meal done before hand as possible.
And with these I can precook them the day before, lay them on a cookie sheet, smash them, cover with plastic wrap and refrigerate until the next day. Then I'll just add the olive oil, salt, and garlic cloves and proceed with the recipe.
I'm so excited, I think I've just made Christmas Dinner preparation a little easier and the potatoes a lot healthier.
And that is this gal's view for today.
Baked Potatoes
Mashed Potatoes
Potato Chips
Potato Soup
French Fries
Boiled Potatoes
Scalloped Potatoes
Roasted Potatoes
You name it and we'll eat it.
Today's recipe is for roasted potatoes.
With a twist...they are smashed.
I found this recipe at One Perfect Bite.
Wash about 1 and 1/2 pounds of miniature yellow potatoes and place them in a microwaves safe dish with about 1/4 cup of water, cover and microwave on high for 10 minutes. Let cool and then lay them on a foil lined cookie sheet. With the palm of your hand flatten each potato. Drizzle with olive oil and sprinkle with salt. Add 3 or 4 unpeeled garlic cloves. Roast in a preheated 350 degree oven for 15 minutes. Turn the potatoes and drizzle with more olive oil and add more salt and roast for 15 more minutes. Turn into a serving dish and squeeze the garlic out of the cloves onto the potatoes and toss.
These were delicious. I think we have found a new favorite potato dish. One thing I will do a little differently is to roast more garlic cloves. We are garlic lovers and everyone was looking for more garlic.
I'm thinking I will make these next Christmas instead of the usual au gratin potatoes I'm in the habit of preparing. Not only are they healthier but they would be so much easier. Try as I might I've never been able to do the au gratin ones ahead of time and have them turn out well. And the last thing I want to do on Christmas is peel and slice potatoes. I like to have as much of the meal done before hand as possible.
And with these I can precook them the day before, lay them on a cookie sheet, smash them, cover with plastic wrap and refrigerate until the next day. Then I'll just add the olive oil, salt, and garlic cloves and proceed with the recipe.
I'm so excited, I think I've just made Christmas Dinner preparation a little easier and the potatoes a lot healthier.
And that is this gal's view for today.
Tuesday, April 19, 2011
Quick and Easy Potato Salad
Here's the potato salad recipe I promised you yesterday.
It qualifies as my kind of fast food as it can easily be prepared in the morning and pretty quickly.
Potato Salad(inspired by Rachael Ray)
1.5 lbs of little mini potatoes
1/2 onion
1 celery stalk, finely chopped
red wine vinegar, to taste
salt and pepper, to taste
1/3 cup mayonnaise
1/3 cup yellow mustard
2 tablespoons sweet pickle relish
1.Wash potatoes and cut into quarters. Cover with cold, salted water and bring to a boil and cook until soft, about 10 minutes.
2.Drain potatoes and place back in pan over heat for a minute or two so they will dry.
3.Transfer the potatoes to a bowl and shake a bit of the vinegar, salt and pepper over them. Let cool.
4.Grate the onion into a small bowl and add the celery. To that add the mayonnaise, mustard and pickle relish. Mix until combined.
5.Toss the potatoes with the dressing and chill until dinner time.
This is a great salad. It comes together easily and it tastes delicious. It's also the perfect dish to take to a picnic or a potluck.
For tomorrow I'll tell you what I did with yesterday's leftovers.
And that is this gal's view for today.
It qualifies as my kind of fast food as it can easily be prepared in the morning and pretty quickly.
Potato Salad(inspired by Rachael Ray)
1.5 lbs of little mini potatoes
1/2 onion
1 celery stalk, finely chopped
red wine vinegar, to taste
salt and pepper, to taste
1/3 cup mayonnaise
1/3 cup yellow mustard
2 tablespoons sweet pickle relish
1.Wash potatoes and cut into quarters. Cover with cold, salted water and bring to a boil and cook until soft, about 10 minutes.
2.Drain potatoes and place back in pan over heat for a minute or two so they will dry.
3.Transfer the potatoes to a bowl and shake a bit of the vinegar, salt and pepper over them. Let cool.
4.Grate the onion into a small bowl and add the celery. To that add the mayonnaise, mustard and pickle relish. Mix until combined.
5.Toss the potatoes with the dressing and chill until dinner time.
This is a great salad. It comes together easily and it tastes delicious. It's also the perfect dish to take to a picnic or a potluck.
For tomorrow I'll tell you what I did with yesterday's leftovers.
And that is this gal's view for today.
Subscribe to:
Posts (Atom)