Food Pyramid Fashionista
The potato is my favorite vegetable. Really, how can you go wrong with a tuborous root that accessorizes? I don’t think it’s possible to prepare this humble thing in a way I would not eat.
There’s a lot to be said for humble versatility. For letting oneself be molded and remade in a thousand different ways. For allowing oneself to be changed. There’s a lot to be said for allowing oneself to be peeled, boiled, sliced, chopped, mashed, seasoned, french fried (dear Lord), baked, twice-baked(!), stuffed, scalloped, shredded and continually salted. It seems like maybe there’s even a lesson in there somewhere…
Humble yourselves in the sight of the Lord, and He will shall lift you up. ~James 4:10
I think my favorite way to enjoy potatoes are to mash them (recipe coming soon, kids…patience…), but these are a very close second:
Ro’s Roasted Taters
8 potatoes (I use either russets or reds), scrubbed, and diced into one-inch cubes. Leave them skins on, Precious.
2 cloves garlic, crushed (Use real live garlic, nothin’ in a jar, and not “garlic powder”. Don’t be a compromiser.)
1 pkg Hidden Valley Ranch dressing mix (It’s the powdered stuff. Fer making dip with.)
1 T Adam’s Reserve Rib and Roast Rub
1 t Tony’s
1 t parsley flakes
1 t Mrs Dash table blend
Dash ground cayenne pepper (optional, but awesome. Just sayin’)
Olive oil to coat
(All seasonings, save ranch mix, are approximate: fool around with the ratios, and adjust to your own taste. You won’t hurt my feelin’s: food’s personal, and flavor is individual.)
Toss all ingredients in a gallon ziploc bag. (Close it first.) Spray large cookie sheet (A cookie sheet with sides, bless gawd! What’s with these sideless cookie sheets? Even our bakeware is trying to lose weight…) with cooking spray. Bake at 425° 30 minutes, turn taters, bake 20-30 more minutes, or until taters are crisp on outside, tender inside. Serve with burgers, sloppy joes, grilled brats, bbq-ed anything, you get the idea, precious…
Food for the soul