Monday, June 13, 2011
During the week I refer to myself as "The Lump" because after being out of the house for 12 hours, cooking dinner, and doing a variety of other necessary things, there is nothing I want more than to sit watching brainless TV in silence. I don't think that's too bad, to be honest. It charges my batteries for the next day, and it unwinds me so I'm not too stressed to sleep!
Anyway, I had 2 leftover potatoes in the fridge and decided to make roasted potatoes with the steak since we are trying to stay away from anything that is, well, overly fattening. The episode with John's dad scared everyone, and I hope as a group it inspires us to make some changes. I'd never made roasted potatoes before but they were honestly so good, I can't imagine stopping.
2 Yukon Gold Potatoes
1/4 cup olive oil
1 tablespoon garlic powder
1 teaspoon black pepper
2 teaspoons parsley
2 teaspoons thyme
1/2 teaspoon red pepper flakes
Preheat the oven to 350 degrees F. Scrub the potatoes and cut them into bite-sized chunks. Toss with olive oil and then season with garlic powder, pepper, parsley, thyme, and red pepper flakes. Place (with extra olive oil) onto a baking dish. Bake for 12 minutes. Then, turn the oven to broil and let broil for 7-10 minutes, until the potatoes are nicely browned. Serve immediately.
I know this is a simple recipe but, I get petrified when I turn on our broiler--just a bright flame, a little too close for comfort, to be honest. These really were simple and delicious, and (I think) perfect for the summer. I seriously am counting the days until I move out of this apartment, into one with a roof deck and grill. I think it will be so much more fun to enjoy summer with those amenities surrounding me!!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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