By the way, the last time I was at the library I wish I had picked up more physical books and DVDs as they have been shut down for two weeks. Obviously no fines are accruing and we have more time to read the books we checked out, watch the DVDs as well......but now I wish I had checked out more. Oh well. We are all in the same boat.
The first recipe I tried was oven baked potatoes. They are almost the same as the way I prepared them and while tasty and crispy, Doug said he liked my old version better. They are pretty though, don’t you think?
Doug grilled burgers while heated fresh corn and made these potatoes. Then we sat outside to escape the hot kitchen as the oven was cranked up to 425 F for 20 minutes.
Not like you need to twist our arms to eat outdoors.
Aja always joins us and gets treats while we eat. Just the three of us hanging out now and its fine with all of us. Peaceful.
The basics of this recipe is cutting white potatoes (I used Yukon Gold) into long strips roughly 1/2 inch thick. Then you parboil the potatoes for 5 minutes, drain and place lid on pan, give it a good shake for 5 seconds. According to the recipe this makes the potatoes fuzzy. Not sure what that means but I will tell you what that did. - it made some of the potatoes into a mushy texture.
While the potatoes were boiling you were to preheat the oven to 425 F and place a rimmed baking sheet in with 2 tablespoons oil to get hot. Ok, back to the potatoes - now you carefully drop the potatoes onto the hot pan and yes, they do sizzle and splatter a bit of oil so, careful there! Bake for 20 minutes.
I won’t deny these were good and they were crispy but I won’t shake the saucepan next time so the potatoes can keep there shape.
The rest of the book is very pretty, lots of interesting recipes and photos. In times when its hard to get some ingredients the recipes here aren’t as practical. If you want a dose of beauty in food photos and do some armchair traveling to Paris, definitely check this book it of the library.
Sharing my burger and fries with Deb at Kahakai Kitchen for Souper Sunday.
Those fries are pretty and look pretty darn delicious. Thanks for sharing them and the burger at Souper Sundays this week. Take care!
ReplyDeleteAs groceries get stretched it will be interesting to see what soups we come up with , ha!
DeleteFuzzy? Not that's a culinary term I haven't run across before! They do look good, though. I need to try to make some hamburger buns so we can grill out! Stay safe!
ReplyDeleteRight? I never heard the term fuzzy in regard to cooking either. They were good all the same.
DeleteThank you, Vicki, Aja rules our lives! We are also caring for a cat that turned up, it was abandoned and clearly someone’s pet. It’s still wary of letting me get too close right now.
ReplyDeleteWe had a few people tell us an air fryer was great for cooking fries.
The burger looks yummy! We may have to have burgers soon! We are having oven fries with sticky chicken fingers (panko crusted chicken fingers in a spicy sauce) tonight if I ever get cooking! I'm not sure I've ever heard fuzzy used as a cooking term but I'm intrigued by this method! And it definitely looks yummy!
ReplyDeleteThe sticky chicken fingers sure sound good too. We are eating all meals at home now, sitting outside when we can. We used to go out to lunch once a week but not now!
DeleteSomewhere (can't remember exactly) I recently read a long digression on how you should rough up the outsides of potatoes before roasting them in the oven as in this recipe. The goal was a crispier texture. Sometimes the cookbook and recipe industry gets these ideas and we just have to wait until things go back to normal. Which is what we are all doing anyway, waiting for normal or maybe a new normal.
ReplyDeleteBe well... mae at maefood.blogspot.com