Thursday, February 17, 2011

Tasty Potatoes

So last week I did some experimenting in the kitchen and thought it would be great to add some experimental posts to my blog to show that every endeavor in the kitchen doesn't have to be a success, but some are. But since my hands were either completely covered in goo or we'd already consumed the food when I had these thoughts, you get no pictures or recipes. And since we all have to start somewhere, and usually we have to start small, I give you tasty potatoes. We've had these for dinner the past two nights.

In order to get the taters nice and crispy, we need a screaming hot oven, so preheat it to 450.

Scrub you potatoes (you don't have time to peal them) and slice them in half lengthwise.

This is a bad example because my two halves are not even. Do not slice your potatoes like this. You can see that I'm only making 3 tonight, but this recipe works for whatever amount of potatoes you need.

Depending on the size and thickness of your potatoes, cut 4 to 5 wedges from each half. Pile the wedges onto your baking sheet.

You need to drizzle a few tablespoons of olive oil over your potatoes, which is easier to do if they are piled close together. I kept pressing the wrong button on my camera phone and ended up with potatoes swimming in olive oil. Don't drown your potatoes like me. We need a small amount of fat to keep the potatoes from burning and sticking to the pan in the high heat. We're not oven frying here.

Sprinkle on a teaspoon of salt and a half teaspoon of fresh ground black pepper.

Tonight I wanted garlic flavored, so I added about a half teaspoon of garlic powder. You can use whatever seasoning you want here. Rosemary is also very good. Sometimes I keep it simple and just use salt and pepper.

Go ahead and use your fingers to toss the wedges in the seasoning and oil. This helps make sure that you have oil and seasoning evenly covering all of the potatoes.

Spread the wedges evenly out on the baking sheet with one of the white sides down.

Bake for a blurry 15 minutes. Note to self, no more timer pictures.

After 15 minutes, the bottoms of the wedges should be golden brown. Using a spatula or fork, flip the potatoes over to their other white side. Bake these for 10 more minutes.

We had these Tasty Potatoes with pot roast and vegetables.

Albus the cat is ready to eat. Please note, this is my husband's serving, not mine. That's a lot of meat and potatoes!

1 comment:

  1. Love this! Pretty sure if you took a picture every step of my cooking, I'd be saying a lot of the same "don't do this like me" stuff, but that's what I love, it still turns out pretty darn good even with in between mistakes!

    Plus, yay for another side dish recipe. Dave is always getting after me for only planning a main dish and then going "oh, yeah, we need veggies and stuff".