Random Ten

1. VAST - “We Will Meet Again”
2. Beatles - “I Saw You Standing There”
3. Flogging Molly - “Never Met a Girl Like You Before”
4. Tool - “Hush”
5. Shonen Knife - “Buttercup”
6. Yoko Kanno - “Ask DNA”
7. Camera Obscura - “Happy New Year”
8. Millencolin - “Penguins and Polar Bears”
9. Drain STH - “Alive”
10. Shivaree - “I Will Go Quietly”

An Easy Recipe For Some of the Best Roasted Potatoes You’ve Ever Had

This is my favorite recipe for roasted potatoes. This will give you potatoes with a nice crispy outside, but a sort of fluffy, soft inside. Delicious!

What You’ll need:

Small Potatoes (I like Yukon Gold and Red Skins)
Olive Oil
Salt (kosher, sea, or ground if possible, but regular table salt otherwise)
Pepper (freshly ground if possible)

Optional:

Fire Oil or Garlic Infused Oil
Chili Powder
Crushed Red Pepper

What To Do:

1. Wash the potatoes under cold water to clean off any dirt. Fill a large pot or bowl with cold water. Cut the potatoes into cubes roughly the size of plastic bottle cap, throwing them into the water as you cut them up to rinse the starch off.

2. Drain the potatoes, rinse well, and put in a large pot with enough cold water to cover the potatoes by an inch or two. Add a teaspoon or so of salt (to taste, depending on how many potatoes you’re working with), and parboil the potatoes.

To parboil the potatoes: Partially cover the pot (put a lid on the pot so that it covers most of the opening, but still lets steam escape), and turn the burner to high. As soon as the water starts boiling, turn the heat down to medium/medium low and let the water boil for 3 minutes. Drain the potatoes, and put them on a towel to dry.

3. While the potatoes are drying, preheat the oven to 450 degrees, and put a baking sheet on the middle rack. Once the potatoes are dry, put them in a bowl. Lightly coat the potatoes in the oil you’re using (I use a combination of olive oil and fire oil, personally), and season to taste. I like mine to have a bit of spice to them, so I lightly coat them with Mexican chili powder, and grind pepper, red pepper, and salt over them. Plain old salt and pepper work great, too. Any spice you like on potatoes is great, though. Once the oven is preheated, remove the baking sheet, and dump the potatoes onto it. You want them to be even spread out on the pan, and you don’t want any sitting on top of one another. Don’t overfill the pan, either, as you’ll need to be able to stir the potatoes later.

Set a timer for 15 minutes. Stir the potatoes a bit, turning them over with a spatula. Bake for another 10 minutes. Stir again, and every 5 to 10 minutes afterwards until they’re as crispy as you want. Usually a half hour gives them a nice crispy outside. Take them out, put them in a bowl or on your plate, and you’re good to go.

Enjoy!

This entry was posted on Friday, May 25th, 2007 at 7:52 am and is filed under list day, music. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.