Every once and a while you get a quick break. An unexpected break. I got one tonight! My daughter has been playing soccer 5 times per week. It is fantastic for her health and we love to watch her practice and play, but on a cold and rainy day a cancelled practice is a treat! A treat for mom and dad with wine!!
My hubby and I have been exploring the Bordeaux region as of late, so we cracked this one and I cooked a roasted chicken, made up some gravy, baked some zucchini, tossed together a Greek Salad and served them with these fantastic potatoes!!
These potatoes are delicious, rustic and simple. Before you begin prepping, preheat your oven to 425F.
Prepping these potatoes over the years, I have experienced a challenging moment or two. I absolutely hate when I cut straight through them. It totally ruins the presentation and is easier to do than you would expect! I have a trick!!! Much internet research has led me to this incredibly brilliant innovation. I cannot take the credit, nor can I remember where I picked up this handy trick but....
That's it! Chopsticks! They act as the perfect guide to assist in keeping your potatoes in tact!
After your potatoes are sliced, add a healthy serving of butter to each potato, along with some salt and pepper.
Bake for 20 minutes. Add more butter and some salt and pepper and cook for an additional 15-20 minutes.
When the potatoes come out of the oven, feel free to sprinkle them with Parmesan Cheese and fresh herbs. Tonight, I opted to keep them simple, as I was serving with a creole spiced chicken, garlic roasted zucchini and a Greek Salad. Seemed like I had enough going on!
There you go guys! I always say I'm a hyper hypo! Once again, I have provided proof. As the oven was already on, I tossed some barbeque chicken legs in for the kids lunches. Its like I love doing dishes or something...I do not.
Thanks for reading!! If you have any questions, comments, or you just liked this Big Idea, feel free to post below!
No comments:
Post a Comment