Friday, May 28, 2004
Tossed Red Potatoes
Halve some red potatoes and poke holes in them with a fork. Boil in salted water for 10-15 minutes or until poking one with a fork does not make any noise. Drain.
Use some in any receipt you choose, pour the rest into a tupperware. Refrigerate and forget about them for up to four days.
Slice into wedges. Place in a large bowl, add salt and fresh ground pepper. Toss. Add some olive oil. Toss. Crumble in some dried rosemary.
Place in the pan that came with your toaster oven. Toast in toaster oven for 15 minutes.
Serve with hot sauce and a mason jar of water.
Update: Forgetting about the potatoes is not necessary, it is just to demonstrate a cooking tip. I always boil more potatoes than I need, the leftovers are great when you want something whole, hot and quick.
Use some in any receipt you choose, pour the rest into a tupperware. Refrigerate and forget about them for up to four days.
Slice into wedges. Place in a large bowl, add salt and fresh ground pepper. Toss. Add some olive oil. Toss. Crumble in some dried rosemary.
Place in the pan that came with your toaster oven. Toast in toaster oven for 15 minutes.
Serve with hot sauce and a mason jar of water.
Update: Forgetting about the potatoes is not necessary, it is just to demonstrate a cooking tip. I always boil more potatoes than I need, the leftovers are great when you want something whole, hot and quick.
