I’m not sure I prefer these to traditional roast potatoes, but we liked them well enough. They took longer than a minute to crisp up for me.
Notice how I saved the meals I don’t like as much for the end of the challenge?
I hated ham as a kid (now, it’s…fine) but the consolation prize was that we often served it with scalloped potatoes, which I liked and learned how to make at an early age.
This technique is from the Food Lab cookbook.
Bon Appetit did me well this Thanksgiving. The easy ratio for these was appealing to me, though my technique was slightly different. I made them a day ahead and they turned out terrific.
I made a pretty epic feast for Easter. I am being lazy about writing out these recipes (especially Zuni chicken), so I’m just going to link to what we had for dinner.
Zuni chicken and bread salad
Pressure cooker risotto (using the milanese variation)
Asparagus with green goddess dressing
I vaguely followed this recipe (more the technique than anything else) for this side, which I served with a basic panzanella (one recipe here but I just improvised), and a simple sirloin steak that we split, with charred pepper sauce.
Another Serious Eats recipe here – this was a little messy and time consuming (especially because a lot of oil splattered because my container was too small) but definitely yummy. Ignore the candy in this pic – part of the Bob’s Burger theme to the meal.