Tag: red potatoes

Pots & Pans & Plants – Crockpots and the Joy of an Herb Garden

On By TimelessladyIn Plants, Pots and Pans11 Comments

IMG_1433

Over the years I have grown herbs, both culinary and medicinal. I use my fresh herbs constantly. During the last few winters I have been able to purchase organic herb plants in the produce section of my local grocery store. I now use fresh herbs year-round.

In the summer I am often busy and need to make a quick meal that will not heat up the house. To cook a delicious and super-easy dinner, I place four turkey legs and a dozen small red potatoes into my crockpot. I add about a cup of water to these ingredients. As the turkey cooks juices will mix with the water and create a delicious broth for gravy. Salt, pepper, a touch of garlic powder, and some wedges of onion complete the meal. Cook on low for 7-8 hours, or at high for 5-6 hours. The house will smell like Thanksgiving even if it’s summertime. An added bonus for me is heaping the top of my food with freshly-picked herbs. The herbs in this photo are: chervil, oregano and thyme. (Sage & parsley are great additions too.) The smell is intoxicating. Happy Cooking!

⭐ This crockpot meal will feed four adults. It is easily halved for two people. The amount of water added should stay the same.

Follow Me on Pinterest

Pots and Pans – Salt and Vinegar Roasted Potatoes

On By TimelessladyIn Pots and Pans1 Comment

Oh my goodness! This was one of those recipes where you take a taste, and say, “Not bad,” and then suddenly…you become ravenous for more, More, MORE! These are scrumptious…a perfect side dish to just about anything. And…so very easy to make. Hooray!

I found the recipe in Martha Stewart’s Everyday Food Magazine.

It can be adapted to larger red potatoes, just cut the potatoes in quarters before smashing.

Salt and Vinegar Roasted Potatoes:

1 1/2 lbs small red skin potatoes (fingerling size) unpeeled and scrubbed

coarse salt

2 tbs extra-virgin olive oil

1/4 cup malt vinegar or apple cider vinegar (I used the apple cider variety)

Boil whole potatoes in gently rolling water until you can easily pierce them through with fork or barbecue skewer. (20 minutes)

Cool long enough to handle. For larger potatoes this is the time to cut them into quarters. The smaller potatoes are left whole. Place potatoes between a clean, non-fuzzy towel, or use a zip-lock bag (this was my choice) Only do a few at a time.

Next is the Fun part. Using the flat of your hand, or side of fist, punch the potato flat to about a 1/2 inch thickness. Don’t smash so hard that the potato separates, you want it to stay whole and intact, but flattened out. Do this with all the potatoes.

Preheat oven to 450 degrees. Brush rimmed cookie sheet with 1 tbs olive oil. Place potatoes on sheet and brush tops with remaining oil. Bake until crisp and golden. Halfway through baking time take out of oven and turn. When finished baking, toss with the vinegar and season lightly with the salt.