February 17, 2011

crispy roasted potatoes

Last Sunday we enjoyed an awesomely American dinner of steak and potatoes. These potatoes are great – crispy on the outside, tender on the inside and salty – almost like french fries, but without the fry-o-lator.

Crispy Roasted Potatoes, adapted from the Spilled Milk podcast

3 – 4 mini red or yellow thin-skinned potatoes per person

olive oil

salt

Boil potatoes until tender in a pot of salted water. Drain potatoes. Smoosh the potatoes in between clean dish towels (so you don’t burn your hands – hot potato!) until they are about 1/2 inch thick. Sprinkle with a little salt.

Now, I’ve tried crisping these two different ways and both work well. Either – coat a baking sheet with olive oil, lay the potatoes on the sheet, drizzle with a bit more olive oil and bake at 425 degrees for 30 – 45 minutes. Or – heat some olive oil in a nonstick skillet and pan fry the potatoes over medium heat for 10 minutes or so per side, until brown and crispy. Sprinkle with a bit more salt to taste. Now, who doesn’t love a good crispy, salty potato!

To state the obvious, the steak (chateaubriand – a cheap, but decent cut offered at our local Whole Foods) was also very good.  Jordan slow cooked it at 200 degrees until the internal temperature reached 140 degrees (about 45 minutes) and then seared it quickly on each side in a skillet. This cooking method, which we stole from Jose Andres, is great for making less prime cuts of beef pretty darn tender and delicious.

-Emily

cinnamon sugar cupcakes with tangelo glaze

I made these cupcakes for a coworker’s birthday last week. I had high hopes for them – cinnamon + sugar + cake = awesome, right? Well, sadly, Martha failed me this time. The cupcakes were a little too dense, a little too dry and only tasted good the first day. However, the tangelo glaze that Jordan improvised to replace the meringue frosting recommended by Martha was awesome. I’ll post that recipe instead and you all can go glaze your hearts content.

Also, I took all these photos to make a cute photo recipe entry for the blog. I think the photos turned out pretty well, so I’m going to post them even though the recipe was less than stellar.

Tangelo Glaze

1 1/2 cups powdered sugar, sifted

1/2 t citrus zest, we used a tangelo, but you could make this with any citrus

3 T fresh citrus juice, we used a tangelo, but you could make this with any citrus

Whisk together all ingredients. Use immediately.

-Emily