Friday, April 16, 2010
Roasted Quartered Potatoes
I've learned many things from my mother, but arguably the most wise is to, "always have a potato on hand." She'll tell you stories about how the baked potato got her through post gallbladder surgery, is the perfect quick and easy source of energy when in need of 'no fuss' nourishment and how when mashed with a fork...it will cure the common cold. Heeding my mother's advice, I can't tell you how many times I've turned to the humble tuber as a side dish, only to have it steal the show!
Like a date you can take to the rodeo, who also fits in at a debutant ball...the potato can be as dressed down and nitty-gritty as a curly fry, or as pompous and fluffed-up as a truffle-laced, French gratin. We often eat potatoes as you see pictured here, quartered, skin left on, olive oil, fresh chopped parsley, pinch of cayenne, salt & pepper... roasted in the oven at 400 degrees until tender to a fork, crisp and golden brown. Simple and virtually unadulterated, it's the kind of potato... you'd be proud to bring home to mom!