Oh my...I almost missed posting this week! That is one of the good parts about the fall...getting back on a regular schedule. Certainly it is tough to get back in the swing of things - athletic schedules resume, homework piles up, the sunlight fades quicker and quicker each evening. But a schedule and some organization...that helps the whole house run smoother. Typically I draft the keeper recipes as they are found and then on Fridays I write my musing and it is easy to post. But when I get behind I feel the pressure to get it published...it is "due" Friday evening. Ha!
In any case, this week we had one keeper: crispy potatoes. We had them with dinner and everyone enjoyed them. As I mentioned in an earlier post all the kids discovered breakfast potatoes while we vacationed out east. These potatoes were outstanding and would be good for both breakfast or dinner.
Soccer gets underway this weekend, and our little Lima Bean is playing on a team for the first time! It should be really fun to watch and the weather is predicted to be fantastic! The O-man also has his first game, and Miss Banana is reffing a rec game tomorrow. We'll be at the fields all morning!
Not sure what we're cooking this week, but hopefully we'll get at least one keeper!
Friday, September 5, 2014
* 1/4 cup vegetable oil
* 4-6 russet potatoes, peeled and cut into 1/2 inch cubes
* 1 small onion, finely diced
* kosher salt and freshly ground pepper
* 3 tbsp water
* 1 tbsp unsalted butter
1. Preheat oven to 375 F.
2. In a large saute pan heat the oil over medium-high heat. Add the potato cubes and onion and season with salt and pepper. Saute, stirring frequently, for 5 minutes.
3. Turn up the heat to high and add the water. Stir and then cover with a lid. Steam the potatoes until the water evaporates about 4 minutes. TO ensue that the potatoes don't stick (or don't stick too much) open the lid and quickly stir every minute or two while the water is evaporating.
4. Lower the heat to medium, remove the lid and allow all, or nearly all, the remaining water the evaporate.
5. Remove the pan from the heat and add the butter to the potatoes. Toss to coat. Spread the potatoes on a parchment lined baking sheet. Bake in the oven for 25-40 minutes, checking to see when they have reached your desired level of color and crispness. Transfer the potatoes to a serving bowl and enjoy!
These were outstanding potatoes. I did think they were a bit messy when I turned them onto the baking sheet - definitely not all of the potatoes had retained their cube shape during the course of this cooking, but they were all fabulous when it was time to eat! So while they were a little involved, I do believe they were worth the effort as they were so incredibly scrumptious!)