Wednesday, October 21, 2015

There's always next year and awesome potato recipe.

Well the fat lady did indeed sing tonight at Wrigley.  While it is disappointing as a Cubs fan I'm quite used to the mantra "There's always next year!".

Princess Bear (PB) and I had a very chill day today.  Her class went on a field trip that I refuse to send her on since it proved a little dangerous last year.  Her class went to one of the local apple orchards.  It's a fun place.  I've taken her there before.  The problem is that it's about 30 minutes outside of town and we're having some unseasonably warm temperatures this week.  Last year PB overheated to the point that she became completely lethargic.  That was with me putting her in the car, stripping her down to just her t-shirt, putting cooling clothes on her head and the back of her neck, giving her cold water to drink and pour on herself as well as blasting the air conditioning.  Part of the problem is that the idiot teacher didn't pay any attention to the fact that PB was overheating.  So I decided to try to line up some appointments for today.  Seemed like a good way to have it be an excused absence.  Unfortunately one appointment was cancelled at 5:30pm yesterday and my Dad asked me to postpone the other so the garage repair guy could come.  So PB and I spent a day majorly chilling.  I've got a sinus infection that antibiotics aren't working on as well as a bladder/kidney infection.  The antibiotics seem to be doing nothing other than making me feel worse.  PB was like "Mom you sleep.  I'll finish my homework and clean my room before I watch a movie" and that's exactly what she did!

Below is a couple of different ways to cook new potatoes.  My Mom is partial to the Salt Potatoes and my Dad loves the smashed potatoes.  PB likes any kind of carb so both work for her!

1)    Wash new potatoes.  If you are planning on making smashed potatoes you can usually fit between 12 and 16 potatoes on a cookie sheet.  If you just want to make Salt Potatoes use 4 lbs new potatoes.

2)    Fill a Dutch oven with water leaving about 1.5” at the top.  Add 1 ½ cups of salt. (yes you read that correctly.  1.5 cups salt)  Stir until dissolved.  (The high amount of salt raising the boiling point so you wind up with oh my goodness creamy potatoes!)

3)    Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer.

-         For Salt potatoes simmer until tender but firm, about 15 minutes.
-         For Smashed potatoes simmer until soft.  18-25 minutes.

4)    Drain potatoes (do not rinse for either version)
-         For Salt potatoes melt 8 tablespoons of butter and toss with potatoes. 

-         For Smashed potatoes preheat oven to 450*.  Let drained potatoes sit for 5 minutes.  Prep cookie sheet(s) by coating cookie sheet with 2T of olive oil.  Place potatoes on cookie sheet and gently smash until flat.  Brush tops of potatoes with olive oil and bake for 18 minutes.  After 18 minutes turn potatoes over and lightly brush tops with more olive oil.  Return to oven for 18 more minutes.  After baking you can eat them as is or sprinkle with fresh rosemary or parmesan cheese. 

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