For the recipe of the day, as noted here a few weeks ago Mrs. BA made a kickass Baked Potato Soup. Then I saw the New York Times Magazine, which had a feature in it's "What to Eat Right Now" column on Yukon Gold potatoes. There were 12 recipes on how to fix potatoes. Here's my favorite.
Pommes Annette
Ingredients
- Two pounds of potatoes
- Butter or oil
Heat oven to 400. Peel and thinly slice all-purpose potatoes (consider using a food processor). Toss with 3 tablespoons melted butter or oil and neatly layer in a 10- or 12-inch ovenproof skillet. Bake for 30 minutes; slide the cake out onto a plate, cover with another plate, invert it and slide it back into the skillet, with a little more butter or oil if necessary. Continue cooking until potatoes are done and top is browned, 20-25 minutes; cut into wedges.
2 comments:
Wrap them in tin foil and bake on a flat sheet. Much easier to flip them this way. We also use tin foil to cook them on the grill in the summer. Ummm. Crispy potatoes. We sprinkle ours with herbs, like rosemary.
Oh, we do that, too. My unspoken point here too was that my grandmother used to make a really, really good roasted potato and that recipe is gone with her.
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