From our Food Goddess, TaMara:
I debated about a recipe exchange this week, it’s been a busy, snowy week and I was contemplating curling up with a good book until spring. But then I made these great oven baked chips and thought, I must share.
There was lots of cooking this week, for a change, so the recipe exchange will be, as JefferyW often posts, be made up of tidbits.
Starting with a new chocolaty Nutella Brownie, recipe here, that also happens to be gluten-free.
JeffreyW made some great looking Buffalo Chicken, photos and recipe here.
Chuck roasts were on sale, so I made a Slow-Cooker Pot Roast, full dinner menu and recipes here.
And for the pet lovers, a really quick Bixby Update is here. To say he is trying my patience would be kind. Puppies.
What’s on your plate this weekend? We’re digging out from about 20 inches of snow, but the sun is shining, so that’s a plus. How about you?
Tonight’s featured recipe happened because I was at the store and grabbing a bag of frozen french fries (don’t judge) and saw they had bags of oven potato chips. I thought that sounded good and easy to make, so I passed the bag by and instead made my own.
They are similar to my Potato Wedges, but because they are sliced thinner, they are really crispy on the outside with a creamy center. I will be making them again. I used russets because that’s what I had on hand and it was snowing, so that’s what I used. I think they worked great for these.
Garlic and cayenne are optional, but don’t skimp on the salt and pepper. You can also use alternate spices or herbs, like rosemary, thyme, marjoram or parsley flakes. Maybe some chopped chives just before you take them out of the oven.
Oven Potato Chips
2 to 4 large potatoes
light olive or vegetable oil
salt and pepper
baking sheet, mandoline or grater
Wash and scrub potatoes and slice into thick slices. Mix oil with salt, pepper, garlic powder and dash of cayenne pepper. Toss with potato slices and arrange on well oiled baking sheet.
Bake at 450 degrees, turn at about the 10 minute mark, or when browned on the bottom and continue to bake until nicely browned on the other side, approximately another 10 minutes. Watch carefully and remove any slices that are thinner and brown more quickly.
You can brush with more oil if needed as they bake. Serve piping hot.
I served these with my Cheese Stuffed Burgers and a side salad for a nice dinner.
That’s it for this week. Have a great weekend, hope everyone is dug out – TaMara
I made a paella inspired rice dish, with mussels, shrimp and turkey kielbasa. It was good.
I have to go to a conference at Southern Adventist University on Sunday. I hope it’s not too weird.
@raven: Don’t let them convert you!
@raven: should be good for some decent vegetarian lunch at least.
That is one big dog.
@satby: I saw that on their website, interesting!
I had roasted brussels sprouts with bacon tonight. And wine. Yummy.
@Violet: My sister-in-law did that at Thanksgiving. ‘Twas very good.
@Omnes Omnibus: I love roasted brussels sprouts. My favorite way to eat them. The bacon made them that much better.
My sugar snap peas are ready to harvest so I’ll probably have those tomorrow.
That don’t make it right.
@efgoldman: I thought the views about sodium being unhealthy were changing. If you have high blood pressure or some other issue where sodium is a problem, then it’s good to keep intake low. For most people it seems to be okay. At least that’s the more recent thinking I’ve seen discussed.
@efgoldman: Well, that’s true. We use a ton of sodium in prepared foods and restaurant food. That can’t be good for anyone.
@Violet: You can at least tell a chef to back off the salt. They’ll grumble about doing so but they usually will comply. But you are correct that unless you have some medical reason to limit sodium intake, you don’t need to limit it much.
I may have to make that slow cooker pot roast this weekend — we’re finally supposed to get some rain starting tomorrow afternoon and continuing on and off until Monday. A nice pot roast dinner on Sunday night would be fab on a rainy evening.
Almost hate to admit it as it is so easy and convenient, but this little packet found in the spice aisle is surprisingly marvelous for making pot roast.
Here’s a basic pot roast recipe using it (although I’d suggest adding thinly sliced celery and a pinch or two of ground black pepper as well). Maybe a little red wine in place of some of the water, too, if that suits your taste.
The kicker is that because it all cooks inside an oven-safe bag, there is no dirty pan to scrub (or slow cooker to clean).
Learned a neat trick this week and tried it twice, Oven Fries last Sunday with Sirloin Steaks sous vide (steak cuit?), and for crispy home fries this morning.
For the fries:
Turn your oven on as high as it goes
Put a pot of water with a steamer basket over on the stove top to boil.
Grab a couple of bakers, cut them into fry shapes with a sharp knife. I tried a couple of different sizes but about 3/8 ths inches square came out best.
Throw the potatoes in the steamer for about 10 mins.
Put them in a bowl with about 1T of oil for every 2 potatoes and mix to coat. You’ll be surprised how little oil it takes.
Line a baking sheet with parchment.
Lift the potatoes out and spread them out on the sheet. Leave any left over oil behind.
Put them in the hot oven. After ten minutes, stir them. You’ll see them starting to turn get crispy skins. Leave a little space around each fry so the heat can get at it.
Check again after another 10 minutes.
You get fries that are crisp on the outside, but creamy in the middle. Very nice.
Season with salt (and whatever floats your boat).
It seems that when you steam them, a thin paste of starch gets deposited on the outside. It’s the starch that makes them crispy and brown.
Thought I’d try the same thing with home fries (that I’ve never been successful with at home)
Whack up the spuds into about 3/8 inch cubes. Dice an onion.
Steam about 10 mins..
Cook bacon in a pan and remove all but a Tbl of grease.
Add the potatoes to the pan, season with salt and pepper. I like marjoram and and oregano as well.
Let the potatoes brown on the bottom before you stir them, add diced onion to your preference.
Careful with this one, if the pan is too crowded, you get some steaming and they don’t crisp up. Not bad.