Spud-nik Love

February 23rd, 2011 1 Comment Tags: ,

One potato, two potato, three potato, four, five potato, six potato, seven potato more. Oh for the love of spuds. What a versatile vegetable. They’re a perfect side kick with so many dishes. They’re oh so economical and virtually idiot proof to prepare. And, loved by all young and old and everyone in between.

I’m a master roaster of this terrific tuber. Low heat and slow ~325-350 degrees F for a few hours. I don’t alway peel them and usually always add in sliced onion for an extra boost of flavour and roast with canola oil. Lately I’ve been adding a few chopped garlic cloves for even more flavour. A nifty idea I picked up from trying the fab potatoes at The Publican in Chicago. Mix them up with a sweet potato for some natural sweetness and you’ll be given the standing “o”…..”Ooooooh ya you’re the best”!!

Truly though, when I’m running late I cut them into smaller pieces and cook for 20 minutes at 325 degrees F then crank up the heat every 20 minutes to 350 then 375 and sometimes 400 to get them browned just like I prefer and in less time. Easy peasy.

I usually make a double batch and slip some into a container in the freezer for a later date when I know I’ll be stuck for time. Once defrosted simply pop in a roasting pan in the oven and they heat up swimmingly at 325 degrees F in a flash.

Hmmmm a vegetable that tastes like a treat. How sweet it is!!

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One Response to “Spud-nik Love”

  1. [...] have had potatoes on the brain of late, so I adorned an Indian Summer BBQ with my favourite roasted spuds that are even better than those served at the Publican Restaurant in Chicago, [...]

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