Hello humble servants, and welcome to yet another GBS cooking thread.
This one however isn't like all the rest, since I MADE IT.
Anyway, this one goes out to all the bitches, and is useful when you know what you want to eat for dinner, but can't figure out what to add to the mix. Goes well with pretty much anything, but popular choices are porkchops and the occasional fish.
It's not hard to do and is good for a change, besides, people don't eat enough potatoes.
What you will need:
PO-TA-TOES
I used about 16, each person will eat 2-4. Size of potatoes and person will play a part in this.
Butter, finely grated parmesan and breadcrumbs.
Start by preheating your oven to 225° centigrade (that's about 450° fahrenheit for moon people). I set my oven to it's grill setting for this.
Get an oven safe dish and put a big slab of butter in it, and put it in the oven. You want your butter to be melted and ready when you're finished preparing the potatoes.
Grab your potatoes and then go on a 10 minute rampage through the kitchen, looking for a potato peeler, finally look in your dishwasher where you will of course find it. Apparently for no good reason since it barely ever gets used.
After you are finished being amazed at the mysteries of life, do your thing with the peeler.
Here comes the tricky part, the goal here is to slice your potatoes into slices about 3-4 mm thick, but without slicing the potatoes all the way through. This isn't as annoying as it sounds once you learn a trick or two.
My preferred method is to scewer my potatoes with one of these ultra-long toothpick things what I have for some reason. Wooden shishkebab scewers will serve you well for this purpose.
With the rod in place you can easily go about slicing your potatoes almost, but not quite, all the way through.
Now that your potatoes are ready to go in the oven, drop them in the pan, sliced side up. Scoop the melted butter over the the potatoes or do like I did and use a small cooking brush.
Potatoes go in the oven, and we are on our way. Keep them in for about 30 minutes.
Now is a good time to start preparing whatever else you plan to eat for the evening. Every ten minutes or so check on your potatoes and scoop some of the butter over them again.
30 minutes are up, back to work! Now all you have to do is scoop some butter to make sure the breadcrumbs and parmesan have something to stick to, and then sprinkle breadcrumbs and a healthy amount of parmesan over the top.
Chuck everything BACK in the oven for another 15 minutes. The parmesan up top will melt brown along with the breadcrumbs and create a delicious crust up top.
Remove from the oven and marvel at what beauty you have created.
This evening I decided to enoy my potatoes as accompanied by a porkchop and a cold lager.
Remember to kiss the chef.
This one however isn't like all the rest, since I MADE IT.
Anyway, this one goes out to all the bitches, and is useful when you know what you want to eat for dinner, but can't figure out what to add to the mix. Goes well with pretty much anything, but popular choices are porkchops and the occasional fish.
It's not hard to do and is good for a change, besides, people don't eat enough potatoes.
What you will need:
PO-TA-TOES
I used about 16, each person will eat 2-4. Size of potatoes and person will play a part in this.
Butter, finely grated parmesan and breadcrumbs.
Start by preheating your oven to 225° centigrade (that's about 450° fahrenheit for moon people). I set my oven to it's grill setting for this.
Get an oven safe dish and put a big slab of butter in it, and put it in the oven. You want your butter to be melted and ready when you're finished preparing the potatoes.
Grab your potatoes and then go on a 10 minute rampage through the kitchen, looking for a potato peeler, finally look in your dishwasher where you will of course find it. Apparently for no good reason since it barely ever gets used.
After you are finished being amazed at the mysteries of life, do your thing with the peeler.
Here comes the tricky part, the goal here is to slice your potatoes into slices about 3-4 mm thick, but without slicing the potatoes all the way through. This isn't as annoying as it sounds once you learn a trick or two.
My preferred method is to scewer my potatoes with one of these ultra-long toothpick things what I have for some reason. Wooden shishkebab scewers will serve you well for this purpose.
With the rod in place you can easily go about slicing your potatoes almost, but not quite, all the way through.
Now that your potatoes are ready to go in the oven, drop them in the pan, sliced side up. Scoop the melted butter over the the potatoes or do like I did and use a small cooking brush.
Potatoes go in the oven, and we are on our way. Keep them in for about 30 minutes.
Now is a good time to start preparing whatever else you plan to eat for the evening. Every ten minutes or so check on your potatoes and scoop some of the butter over them again.
30 minutes are up, back to work! Now all you have to do is scoop some butter to make sure the breadcrumbs and parmesan have something to stick to, and then sprinkle breadcrumbs and a healthy amount of parmesan over the top.
Chuck everything BACK in the oven for another 15 minutes. The parmesan up top will melt brown along with the breadcrumbs and create a delicious crust up top.
Remove from the oven and marvel at what beauty you have created.
This evening I decided to enoy my potatoes as accompanied by a porkchop and a cold lager.
Remember to kiss the chef.