Thursday, February 11, 2010

from the freezer

Thursday: braised chicken; oven-roasted russet potatoes

I have some kind of weird hyper-sensitivity to potato skins, so I've had to give up eating them. I miss them, and am always looking for ways to "dress up" my poor naked potatoes. I ran across this simple method for improving oven-roasted potatoes, and immediately made plans to make them that way for dinner. They were great! Next time I think I'll toss them with more oil (I added a glug before I shook them in the pan after parboiling) and I think I'll cook 'em at 425F rather than 450F.

The chicken (frozen leftovers from an earlier dinner) was a lovely "sauce" for the potatoes.

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