Who doesn't love potatoes? As my sister-in-law (SIL, for short) says: "I've never met a spud I didn't like." So I've decided to make some potatoes to eat on the side while we finish off our chili. These potatoes can be some work, but they are worth it because they taste GREAT. You dice them, boil them, saute them and bake them.
6 cups (3lbs) of all-purpose potatoes (idaho or russet)- the brown ones
2 garlic cloves, finely minced
1/4c minced parsley
3 tbl unsalted butter
3 tbl canola oil
salt and freshly ground black pepper
Yield: 4 to 6 servings
1- Fill a large saucepan with cold water. Do not turn heat on yet. Wash and dry potatoes. Slice a small piece on the side so that the potato can stand on its own on your cutting board.
(Don't throw out those bad boys on the side. We'll be eating those too!)
The potato stands alone.
* You can begin chopping the garlic and parsley now. Mince and put to the side for later use.
* A word of advice: when you cut potatoes and you don't use them right away- put them in water, otherwise they'll turn black!
WWSILS- What would SIL say???