Saturday, January 28, 2012

Quiet Night In (Armadillo Potatoes)


After a long day or a tough week many people want to go out to dinner. But not me.  My favorite way to relax is to chop, chop, chop and then do something creative in the kitchen.   Steve pours a couple a glasses of wine.  Assumes his position at the counter that overlooks the kitchen.  And  watches as things unfold.

Make slices almost thru each
potato about 1/8 inch apart
With an event and a launch underway, I had one of those days and weeks at work. My knives called out to me last night as I hung up from the last of many conference calls. I also had this little bag of local fingerling potatoes that I’d been wanting to do something special with.  Kismet.

Headed to the oven
This one is more of a method than a “recipe,” but first a bit about North Carolina potatoes.  They are freakin’ unbelievable.  The white ones are tender and almost creamy.  The sweet potatoes are in a class all their own. And the best kept secret in the culinary world, if you ask me.  Who knew?
Ready to serve. Perfect with a grilled
steak and crisp green salad

I’m calling these “Armadillo Potatoes"  cuz thant’s what they look like.  Steve called them “just plain good.”  And as you’ll see in the photos, they offer a great opportunity to slice away the stress of a long week.

Armadillo Potatoes
Ingredients:
  • A small handful of potatoes per person.  I used fingerlings, but any small white or red potato will do. 
  • Olive oil to coat
  • 2 cloves of garlic, minced
  • 1 ½ TBS rosemary, minced and divided in half
  • A small handful of Parmesan cheese, grated
  • Kosher salt and fresh cracked black pepper   


Method
  • Preheat the oven to 375 degrees
  • Using a small paring knife, make slices in each potato almost all the way through.  Make the slices about 1/8 of an inch apart
  • Toss the potatoes in the olive oil, and half of the garlic and rosemary
  • Place in a shallow baking dish
  • Bake for 30 minutes, turning twice throughout the process
  • After 30 minutes, check for doneness.  They should be cooked through and tender. If this is not the case, return to the oven for another 5 – 10 minutes. 
  • When they are cooked to your liking, toss in the remaining garlic and rosemary.  Return to the over for another 5 minutes.
  • Sprinkle with the Parmesan cheese and serve.



 Enjoy.

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