Sunday, October 10, 2010
Diane's Produce & Roast Potatoes
You can find Diane's at 7702 NE 94th Avenue. On the corner of 76th Street and 94th Avenue, just South of Padden Parkway, East of 205.
Here's what I bought there yesterday.
Elephant Garlic. I haven't used it much, but I've got some that needs to get planted right now. This one had just a little oniony smell which is very nice. I'm looking forward to my early summer crop, assuming I get mine planted.
And I bought some apples which I'm going to use to make my mom's recipe for Raw Apple Cake, a fall thing for me. I live in, well near, apple country. Eating apples in the fall is natural. Buying apples which were grown in Australia isn't. I'm really getting so off of the Granny Smith thing.
Add good lot of the oil, then a little more. If you use good quality oil, don't think of it as a bad thing. And salt and pepper. Go ahead and season it well, unless you need to cut back on those types of things. It's good. Sprinkle with Italian seasoning. Or fresh Rosemary finely chopped, if you have it.
Into a 450 oven. Yes, this is hot, but it gets you the texture of roast potatoes. Crispy some places, soft to the bite. And here is the important part. Take it out every 10 minutes or so and turn the potato pieces as much as you can. Flip them over, move them around, then back in the oven. You are looking at about an hour depending upon how many potatoes you have and what size you cut them.
You want the crispy browned edges. That's what this is all about.
This together with a big chuck roast from our frozen stash of local beef made a feast and a good reward for my hard working man.
Remember to look your food in the eyes.
This post was linked to Hearth and Soul Blog Hop. Check it out.