I’m not a vegetarian but I wouldn’t have any trouble if I decided to eat that way because I love vegetables. These are two of our favorites and we enjoyed them with a lovely porterhouse steak that I put in the sous vide before grilling.
My mother taught me how to make these potatoes. She always loved new Maine potatoes or even newish russets but alas, I have neither down under but it doesn’t make any difference. The trick is to choose potatoes that are flattish in shape.
I trim the two sides and slice down the middle. Trimming the sides leaves a flat surface making them look nicer on the plate but it’s not necessary. Once they’re on the baking tray I pour just a tiny bit of olive oil on each potato and smear it around with my finger. I could use a brush but it’s easier to wash my finger.
Once all the potatoes are oiled, I shake some seasoning salt on each one and then some paprika and then into the oven at 180C/350F for about 30 minutes. Serve with a tiny dollop of sour cream and a sprinkle of chives and these potatoes will make happy faces at the table.
My second favorite side dish is really too simple to need a recipe but we really enjoy it. I cut up a butternut pumpkin (squash) into chunks and cut an onion in half and then slice each half and put it all into a casserole dish. I dot with just a bit of butter and into the microwave for 2 minutes then stir to coat everything with the butter and then I add kosher salt and pepper and back into the microwave for another 3 minutes, then into a 180C/350F oven until the edges of the butternut begin to take on some color. That’s it.
The onions and the butternut are both sweet and that suits me just fine. It’s almost like having dessert along with dinner.
- 4 potatoes - russet if you have them and any potato if you don't
- 1 tablespoon olive oil
- 1 teaspoon (about) seasoning salt (I use Lawry's)
- ½ teaspoon paprika
- ¼ cup sour cream
- 1 tablespoon chopped fresh chives
- Preheat oven to 180C/350F
- Wash potatoes well, removing the eyes and any bruises
- Make both sides flat by trimming the potato and slice the potato in half lengthwise
- Place potatoes on a baking sheet covered with baking paper (not necessary but they won't stick with the paper) and rub a little olive oil over the cut side.
- Sprinkle each potato with seasoning salt and paprika and place in the oven for about 30 minutes.
- Garnish with a dollop of sour cream and a sprinkling of chives.
I needed a break today so I took the camera and the dog to the dog park. He had the entire park to himself and I think old Chucko had a good time.
My little frog man. When he’s tired he takes his ball to the water bowl and he lies with his head (and the ball) in the bowl. As you can see, he’s splashed a bit on the ground so he can lie down in it to cool off.
Could his tongue hang out any farther?? I think not.