I shared this recipe with you a couple of weeks ago in stripped-down, printable form, but I’m just now getting around to doing the step-by-step for you. And everybody knows that a recipe that isn’t accompanied by 10,447 photos of every single step of the preparation and cooking process isn’t even a recipe at all.
So until I took the photos of the process yesterday, these potatoes actually didn’t even exist. I thought they existed all those times I made them for my family and they ate them and told me how much they like them, but little did they know they were just eating air.
I always wondered why these potatoes made them burp so much.
Sorry. I’m in a weird mood this morning.
You need red potatoes, onions, garlic, and bell peppers. Any color will do ya.
Slice the potatoes in half.
Slice them in half again…
Keep going until you have a big ol’ pile of po-ta-toes! (Boil ’em, mash ’em, stick ’em in a stew!)
(Name that movie.)
Throw ’em in a big bowl.
Lop off the top and bottom of a couple of green bell peppers. Cut chunks of the good stuff around the stem, and pull out the innards.
And throw them in.
Do the same with a couple of red bell peppers: Cut into large chunks…
And throw it in.
Then grab a few garlic cloves…
Mince them up…
And throw them in.
I throw a lot when I cook. Have you ever noticed that?
Then put a half a stick of butter into a microwave-safe dish…
Nuke it till it’s melted…
And drizzle it on in, too. The combo of olive oil and butter is luscious and fabuloso and gives me reason to live.
Next, sprinkle in some salt…
Some seasoned salt…
Black pepper…
Use your hands to toss it all around until it’s all mixed together.
Then pour it onto two separate rimmed baking sheets.
(Note: You can, like, totally cut this recipe in half if you don’t have a houseful of cowboys and cowgirls to feed.)
Now just throw the pans into a 425-degree oven for 25 minutes.
A couple of times, pull the pan out a bit and use a spatula to toss the potatoes around.
After 25 minutes, crank up the temperature to 500! We’re about to have a little fun here.
Roast the potatoes at 500 for a good 15 to 20 minutes, tossing it a couple of times, until the taters are nice and golden with little dark bits here and there.
Um. Yum?
Serve them up with a big, juicy steak!
Or scrambled eggs and bacon.
Or fried chicken!
Or roasted chicken.
Or pancakes.
Or ham.
Just serve them. Serve them soon!
You’ll love, love, love these. They’re simple, easy, and oh so flavorful.
Here’s the handy dandy printable!
- 1 bag (5 Pounds) Red Potatoes, Cut Into Chunks
- 4 cloves Garlic, Minced
- 1 whole Onion, Peeled And Roughly Chopped
- 2 whole Green Bell Pepper, Seeded And Roughly Chopped
- 2 whole Red Bell Pepper, Seeded And Roughly Chopped
- 1/4 cup Olive Oil
- 1/2 stick Butter, Melted
- 1 teaspoon Seasoned Salt
- 1/2 teaspoon Cayenne Pepper
- Kosher Salt And Freshly Ground Black Pepper
Preheat the oven to 425 degrees F.
In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
Pour potatoes onto two rimmed baking sheets. Bake for 20 to 25 minutes, shaking the pan twice.
Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice.
Sprinkle with a little more salt and pepper before serving.
Original article and pictures take http://thepioneerwoman.com/cooking/2013/08/best-breakfast-potatoes-ever/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+pwcooks+(The+Pioneer+Woman+Cooks!) site
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