Friday, September 25, 2009

Mommy potatoes, please?!

I love fingerlings! They are adorable, sweet and delicious. This is such a simple recipe. I make "Mommy Potatoes" at least 5 times a week, sometimes even more. The kids had some of this for breakfast (along with eggs, fruit and french toast) and I made it again with dinner before AND after services tonight!

25 min, 2 helpings
baking sheet & parchment paper (enough to cover tray)
1.5# bag of fingerling potatoes (cut/slice thin)
3T olive oil (enough to coat potatoes)
sea salt & pepper
4 garlic cloves (fresh, mince)
2tsp dry parsley

Preheat the oven at Convection Bake (or Bake) to 500 degrees. Clean and cut the potatoes into discs. Toss in olive oil.

Arrange/fit all the potato discs on the baking sheet, spread out carefully just one layer. Put tray on the lowest rack in the oven.

Bake for 13-15 minutes, or until edges of the discs are a bit crispy brown (but not black!). Pull out the tray and add the garlic evenly across the top, add some salt and pepper, and put back on the lowest rack for another 2 minutes. (Depending on how hot your oven is, add or minus 2-4 minutes.)

Take out, add more salt/pepper and parsley. Toss and serve immediately while still hot.

They are yummy and flavorful, but if you're a condiment type, you can fancy it up with ketchup, BBQ sauce or other fun flavors. For adults, I throw in crushed red peppers (pizza peppers) for kick. My kids, who are lovers of everything sour, squeeze fresh lime and sprinkle toasted sesame seeds. I usually serve this with seared wild mushrooms in garlic, olive oil and coarse salt. Omg, so good! I'll get the details on the shrooms on a later post. Okay, focus on current dish. Potatoes, yes. You can use red potatoes or butter potatoes or whatever potatoes.

When you are finished, your baking sheet stays CLEAN and you just have to carefully remove/toss the dirty parchment paper! Keep plenty of extra rolls of parchment paper in the kitchen at all times. If you use aluminum foil, most of your potatoes will end of sticking and ripping apart and it is just a mess. With the parchment, the cute little circle potatoes slide right off.

Don't throw left-overs away! Store in a zip-lock bag (with as much air squeezed out as possible) and into the fridge. Reheat by either putting them onto a pan on a burner with a teeny bit of olive oil or back in the oven (on parchment paper). Excellent with coffee in the morning, yum!

This quickie dip, photo above, is a mix of fresh Thai chilis, fish sauce, smashed garlic, lime juice and sugar. It adds a fiery satisfying kick to the potatoes as well as a splash of color. These delicious chilis are also called bird's eye chili peppers. I wear surgical nonlatex gloves to chop to keep my fingers spicy-free.

Okay, this is an easy one, a comfortable one. I had to start somewhere!

Shabbat Shalom, Lisa

1 comment:

  1. okay...I'm a little behind on your blog but I love this one! I love potatoes but I always seem to screw them up...this one seems pretty simple and quite yummy! :o) You rock girl!!