Warning: you’ll want to eat too much of this. I’m going to have to relegate this recipe to a once a year situation I think. It’s THAT good.  You end up with crunchy potatoes with a kicky ranch sauce with plenty of cheesy goodness.

 

Warning: you’ll want to eat too much of this. I’m going to have to relegate this recipe to a once a year situation I think. It’s THAT good.  You end up with crunchy potatoes with a kicky ranch sauce with plenty of cheesy goodness. 4.5 from 2 reviews Crazy Good Ranch Potatoes   Print Serves: … Read more →

I like to prepare healthy meals, but once in a while a girl has got to splurge. I saw this recipe on Pinterest and I was sold. It sounds pretty simple. There aren’t a lot of ingredients. Believe me, this will knock your socks off (and make you feel really fat too). This is totally worth the calories. We scraped the bowl clean. I found this recipe here, but there are versions floating all around the internet. I altered this slightly since I didn’t have garlic oil. To lighten this up, I would use half cream and half skim milk. I would also use less oil and butter and see if I could achieve the same crispiness. I would likely add some fresh chives or some chopped scallions to this at the end for a little more flavor next time.

You will die when you taste this. It’s crunchy, creamy, buttery, cheesy and downright fan-friggin-tastic.

 

I like to prepare healthy meals, but once in a while a girl has got to splurge. I saw this recipe on Pinterest and I was sold. It sounds pretty simple. There aren’t a lot of ingredients. Believe me, this will knock your socks off (and make you feel really fat too). This is totally … Read more →

My CSA winter share potatoes are almost gone! I used the last of the smaller ones up in this recipe, which is based on one in Paula Deen’s magazine.

This couldn’t be simpler or more yummy.

First, boil some smaller size potatoes until fork tender. Put them on a greased baking sheet. Take a drinking glass and press down, to smash them.

Melt 4 tbsp butter with 3 cloves minced garlic, salt, pepper and 1 tsp dried rosemary. Drizzle over the potatoes. Bake at 375 for about 20 minutes.

Flip the potatoes over and drizzle some olive oil over them. Crank the temp up to 425 until they get slightly brown and crispy (about 15 min).

This one was a big hit in my house. And it really was very little fuss for something that was so good!

 

My CSA winter share potatoes are almost gone! I used the last of the smaller ones up in this recipe, which is based on one in Paula Deen’s magazine. This couldn’t be simpler or more yummy. First, boil some smaller size potatoes until fork tender. Put them on a greased baking sheet. Take a drinking … Read more →

Everywhere we ate in Italy, our meals were accompanied by potatoes. Not just any potatoes. These were golden chunks of potatoes that were super crispy and flavorful on the outside and soft and tender on the inside. Like nothing I’ve eaten at home. So of course I was on a mission to figure out how to make them myself!

First of all, buy organic potatoes. I’ve used conventional potatoes for years and recently switched to organic and they taste much better!

Peel 4 organic russet potatoes and cut into 1/2 inch slices. Cut each slice into quarters. Parboil until cooked about halfway. Drain.

Place on a baking sheet and drizzle 1/4 cup olive oil on top. Season with salt and pepper. Sprinkle with 1/2 tsp dried Italian herbs and 1/4 tsp garlic powder. Toss to coat. Bake at 400 for about 50 minutes, turning the pieces over about every 15 minutes.

Presto! Miraculous Italian potatoes. I’m thrilled to have this turn out! Next I’ve got to figure out the Sorrento lemon cake….

Everywhere we ate in Italy, our meals were accompanied by potatoes. Not just any potatoes. These were golden chunks of potatoes that were super crispy and flavorful on the outside and soft and tender on the inside. Like nothing I’ve eaten at home. So of course I was on a mission to figure out how … Read more →