I’ve found myself in a flurry of activities this week. I’ve been tending to my mom’s every whim as she’s just completed her second knee replacement, I have tax returns to tend to, client meetings, working on some surprises for my blog while in Greece and today… I have to sit all day in a conference listening to market pundits tell me and other advisors about how the economy and markets are doing just fine (yeah right).
It’s going to be a long, boring day and I’d rather be blogging, eating and trying out new foods. Before I commence this arduous day, I’m leaving you with a crisp roasted potatoes dish.
I think many of us neglect or give little thought to the side dishes when we prepare our food or in the collection of blogged dishes. The side dish gets little attention or a “quick & dirty”, a filler.
I’m going to try and feature more side dishes. A meal is complete when you say, have a fabulous steak, fantastic potatoes and the most memorable veggies ever.
Here’s some potatoes for ya…thin, crispy, seasoned just right, easy to prepare and above all delicious.
I used a mandoline (again) to cut the potatoes into uniform slices but I’m sure most of you know you’re way around a knife.
Starchy potatoes like a Russet work best, olive oil, coarse salt, paprika, pepper and thyme. It’s the K.I.S.S. principle today….Keep It Simple Stupid! lol
Crispy Roasted Potatoes
1 large Russet potato per person (skins on)
coarse sea salt
cracked black pepper
fresh or dry thyme
Pre-heated 475F oven
- Get a large pot of water boiling. Generously season with salt and par-boil the potatoes for 10 minutes. Place the potatoes in an ice bath until they are safe to handle.
- Using a mandoline or knife, cut your potatoes into thin slices.
- Drizzle with olive oil and season with coarse sea salt, fresh black pepper, sweet paprika and thyme.
- Place the potatoes in the oven and bake for approx. 12 minutes then flip for another 5-7 minutes on the other side.
- Remove from the heat and keep warm.
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