Cross-posted at Balloon-Juice.
I’m ready for this week to be done. Time for some weekend. It is supposed to rain which may impact my cycling, but we need the rain, as several areas are on fire. So I won’t whine and will find other ways to enjoy the days off. I’m seeing The Avengers tomorrow and no big plans otherwise.
I may finish Wiley Cash’s book, A Land More Kind than Home. I’m about halfway through. I love this book and the only reason I didn’t finish it in one sitting is I want to savor every chapter. Thanks for the recommendation John Cole.
Nothing exciting on the cooking front this week, but I did go out to dinner earlier this week and had an Indian Bread Taco that was amazing. I doubt I could recreate it, but if anyone has a good recipe, I’d love it if you’d share it.
Glad to hear frequent recipe contributor, Joshua D. (aka:Yutsano) had successful surgery today. Maybe he’ll have time to cook some good stuff while he recuperates.
Okay, on to tonight’s ingredients: potatoes. I have three recipes for you, Grilled Sweet Peppers and Potatoes, Roasted Smashed Potatoes, and a fool-proof Baked Potato with Roasted Garlic Butter below. If none of those are what you’re looking for, I just checked and we have over 20 potato recipes, you’ll probably find at least one.
This method results in excellent baked potatoes that have a crisp, flavorful skin and tender, fluffy potato. Top with roasted garlic butter for a perfect side. If you’re wondering about the skewers, they transfer heat throughout, so the potatoes cook quicker and don’t seem to dry out. Always fluffy. Skewering works really well with sweet potatoes, too.
Baked Potatoes with Roasted Garlic Butter
- 4 large baking potatoes, scrubbed and dried
- olive oil
- 2 to 4 metal skewers
- 1 or 2 large head of garlic
- olive oil
- 1 to 2 sprigs of rosemary, minced
- 4 to 8 tbsp of butter
Skewer each potato (depending on the size of the skewer you can sometimes get 2 on it, leaving room between potatoes). Rub oil liberally on potatoes and then coat with a light layer of salt. Bake at 450 degrees for 30-45 minutes, until tender when pierced with a fork.
Meanwhile, peel white paper skin from garlic and slice off 1/4 inch off the top. Coat well in olive oil, place in a small baking dish (I saw a great recommendation making several and using a 6-cup muffin tin). Cover with foil and bake at 450 degrees for 30 minutes, or until cloves are soft when pierced. (Of course you can use a garlic roaster if you have one)
Once garlic is cool enough to handle, squeeze cloves out of their skins. Using a fork, mash garlic, butter, pinch of salt and minced rosemary to smooth paste. Serve with potatoes.
What’s on your weekend menu? And if you have recipe requests, let me know. I’m thinking strawberries or ziti next week, I haven’t decided yet.