And fancy potatoes. Not at the same time. That’s a lot of starch.
Yesterday, my co-worker Howard brought me this:
It didn’t have a large hunk missing out of it when he gave it to me. That was a product of my impatience (and unwillingness to walk down the hall to find a knife).
I am not a big bread eater – unless it’s homemade or really fresh. Then I become a ravenous bread-eating machine. It’s terrifying to those around me and the seams of my pants. This is why I don’t make fresh bread regularly (really, I swear that’s the reason). Turns out Howard is a kick-ass baker. I gladly and thankfully accepted his wares and refrained from eating half the loaf at my desk only by reminding myself that if I waited until I got home, the bread could become this:
This was dessert. Notice that B sized bite out of it? Yeah, he won’t be doing THAT again.
This may or may not have been dinner tonight:
This, just in case you’re wondering (and you know you are), is the bread grilled nice and crispy, sandwiching some homemade pulled pork, 2 slices of melty provolone cheese and bbq sauce. You didn’t miss anything, though. It was awful. Really.
Thank you for the fab bread Howard – it will last until AT LEAST
tonight Sunday in our house.
On to the promised potatoes – this was a night last week (I think) that started out like any other:
B: “What’s do you want to do for dinner?”
Me: “I don’t know. What can we make out of what we have?”
B: “What do we have?”
Me: “I don’t know. Molson, move. I can’t open the fridge with your butt in the way.”
I don’t remember what else went with this meal, but we had potatoes from our veggie co-op begging to be used, so I determined that roasted potatoes were side dish of choice. I unsuspectingly started chopping these cute little mini red fingerling potatoes…
to discover – what’s this!? – they’re PINK! On the inside!
I’ve never seen pink potato guts! Clearly I need to get out more because I found this fascinating enough to blog about. I loved my pink potato surprise (that sounds vaguely dirty). Even better, they tasted good too!
Regardless of the color though, these are an easy, healthy side starch. Preheat oven to 400, chop potatoes into approx. 1″ pieces. In a bowl, combine potatoes, a few tablespoons olive oil, a few pinches of sage and rosemary (if dried, a few stems finely chopped if fresh), 3 cloves of garlic (chopped fine if you want to eat it, sliced or whole if you just want the flavor). Spread in a baking pan in a single layer and roast for about 30 minutes, stirring occasionally. Sprinkle with parmesan cheese and serve.