I think I have a serious addiction to couple different things.
Right now the one that has overtaken me are potato skins. Not the fancy cheese and bacon things that you sometimes find recipes for, or even the restaurant appetizer although those are darn tasty and there are few places where they are a must order. I'm not talking about those.
I'm talking about the crispy skin of a beautifully scrubbed, lightly oiled, roasty, toasty baked russet spud. Baked in the oven, not in the microwave and not wrapped in foil so that the potato is more steamed in it's foil jacket. We're talking oven roasted, dry heat. The potato seems better to me then. Tastier somehow, lighter, dry and fluffy, pretty darn perfect. After the actual potato is gone from the insides there's that skin all golden and crackly, maybe with just a little salt on the outside and maybe just a bit crunchy. Then the insides, spread with soft butter and lightly salted again. If I'm home, picked up and eaten like a burrito or a piece of pizza, straight from my hand. No fork and knife here.
Nirvana. That can be better than any sweet after dinner.
Hi There, I'm sorry I'm running so behind in catching up on comments, but I saw this just now and smiled. I too am a unrepentant potato addict.
ReplyDeleteMine differ in specifics, but the "spirit" of your dry roasted potato is quite alive in my own kitchen - I slice yukon golds (love the buttery flavor), create a paste of olive oil, salt, and pimenton, dredge, cookie sheet, 400, flip in ten minutes, another five.
Your way, however, is awesome too. :)