Don't these barbecue potato chips look awesome? Trust me, they are.
The past two mornings, I've awoken thinking about potatoes.
Specifically, I keep remembering the ones I bought ... What, four weeks ago? Think they're still good? Or should I toss 'em?
If they're bad, I reckon I could donate them to some potato gun charity. I'm not sure such a thing exists, but it seems a shame to waste them. This is that one time a year that I suddenly think, "I should compost!" but then almost immediately realize, "No!"
Nonetheless, I love me some potatoes, particularly in potato salad when it's hot outside and "fried" in the oven pretty much any time of year.
Pardon the non sequitur, but are you a Kathy Griffin fan? Remember her stand-up about Anna Nicole Smith (God rest her), and that whole "She said 'taters'!" bit? Makes me smile just picturing it. Remember?
No? Sorry ...
Anyhoo, I've been having dark, fleeting thoughts about hauling out that deep fat fryer or Fry Pappy or whatever it is in the laundry room, which I've never used -- the fryer, that is, not the laundry room.
But all I need is a big saucepan to make the chips food writer Nicole Marshall Middleton made last fall. They were DELICIOUS! Seriously, check out the recipe
here.
As I love rosemary, though, and have some at home, I think I'll try this recipe from the Food Network's Tyler Florence.
Crunchy Roasted Rosemary PotatoesServes 6-86 to 8 large Yukon gold potatoes, cut into large chunks
4 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1. Preheat the oven to 375 degrees.
2. Put the potatoes onto a baking sheet. Roughly tear the rosemary, and scatter it over the potatoes; season them with salt and pepper, and drizzle with olive oil. Toss the potatoes well to mix all the flavors, and put them in the oven for 30 minutes.
3. Remove from oven, and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. Serve immediately.
Peace, love and "She said 'taters!'" ... XOXO
