Yesterday was rainy and gross. What was supposed to be a weekend at the beach became steak night. Not much to say about steak: other than its a lot harder to do in an apartment in Manhattan than a grill on Fire Island. Maybe next time I'll talk about oven grilling steaks in an apartment without the need to call the Fire Department. But for now, for my faux Luger's evening, I wanted to talk about my potatoes. You can make these too: all it takes is a cast iron pan and an oven. I particularly like Yukon Gold Potatoes, but any "new" potato will work. Heck, even Idaho style potatoes will work although they are a bit starchy for my taste.
EQUIPMENT YOU WILL NEED
Cast iron skillet and aluminum foil to cover it.
oven and stove top
INGREDIENTS
3 pounds Yukon Gold potatoes, cut intro 1/2 inch pieces with skins on
one large onion, diced
teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, sliced thin
1/2 teaspoon granulated garlic
3 tablespoon of olive oil (don't skimp as this dish is not healthy no matter what you do). An extra tablespoon is a good idea to have around
Preheat the oven to 500 degrees. Place the potatoes in a pan and start cooking while you prepare the onions. Brown the onion on the stove top in half the oil. Part of the way through, add the garlic. Add the rest of the oil, and the potatoes. Stir around, all on medium high heat. Cover the pan with tinfoil and transfer to the oven. Cook for about 30 minutes and then uncover and stir around again. Test one piece of potato for doneness. You can add another tablespoon of oil at this time, too (yes, i know, thats 4 tablespoons). When brown and soft, the potatoes are ready. Serve immediately.
No comments:
Post a Comment