Sometimes I like to buy the industrial sized bag of potatoes at the grocery store that I'm pretty sure is intended for restaurant owners.
So I like to buy in bulk. Who doesn't? Ok maybe I do have an irrational fear that I'm going to run out of food. I say irrational because I currently live in a condo with my brother. It's not like I have a growing family of four to feed. But anyways I like to stock up. I threw that ten pound bag of rice, the one you see on the bottom of the shelf of the supermarket, into my cart one of the first times I became responsible for feeding myself and grocery shopping. What a steal. It wasn't until the fourth swipe through the aisle and the staring at other mother's carts that I realized this may be a bit excessive. My regret sank in about a week later when I had already ran out of rice. Catch my drift here? My fears usually revolve around the starches. Pastas, rice, potatoes, flour. Canned goods are a winner too. You'll be happy you bought those extra four cans of garbanzo beans. Trust me. But I also have a fear of running out of things that well...you don't really run out of quickly. Take balsamic vinegar as an example. The second those liquid levels hit the label, that item is going straight on the shopping list. Hey, I like to eat a lot of salads. And guess what? We have never starved.
So sometimes I must admit, my extreme shopping does tend to bite me in the butt. Like when my potatoes start growing mutant potatoes off of themselves. While I'm hopeful that those little sprouts are going to grow into new potatoes, therefore making my plan super masterful, it often indicates that I need to do something with my potatoes, which spawned my new recipe. I think if I was on death row my last meal would be a bag of salt and vinegar potato chips. That says a lot coming from someone who has devoted time into starting a food blog, claiming they know about food and other sophisticated things. But I pride myself on being honest. I decided to make a variation of salt and vinegar roasted potatoes. So I basically can consume the same ingredients, but feel better about myself, and classy.
Ingredients:
2 pounds Yukon Gold Potatoes or Red Potatoes
1 cup distilled white vinegar
1 tablespoon kosher salt
Fresh ground pepper
Sea Salt
2 tablespoons unsalted butter
2 tbsp extra virgin olive oil
Preheat oven to 400 degrees Fahrenheit. Wash potatoes and place in a large pot with vinegar. Add in enough water to cover the potatoes. Add in 1/2 Tbsp of salt. Place lid on the pot and bring to a boil. Boil for 10 - 15 minutes or until the potatoes can be pierced with a fork. Drain potatoes in a colander and let cool. Once cooled, slice the potatoes into quarters. Place on a large baking sheet. Drizzle olive oil on the potatoes and toss to coat completely. Season the potatoes with remaining kosher salt and pepper to taste. Roast the potatoes in the oven for 30 minutes or until they are crispy. Sprinkle with coarse sea salt to taste.
So sometimes I must admit, my extreme shopping does tend to bite me in the butt. Like when my potatoes start growing mutant potatoes off of themselves. While I'm hopeful that those little sprouts are going to grow into new potatoes, therefore making my plan super masterful, it often indicates that I need to do something with my potatoes, which spawned my new recipe. I think if I was on death row my last meal would be a bag of salt and vinegar potato chips. That says a lot coming from someone who has devoted time into starting a food blog, claiming they know about food and other sophisticated things. But I pride myself on being honest. I decided to make a variation of salt and vinegar roasted potatoes. So I basically can consume the same ingredients, but feel better about myself, and classy.
Ingredients:
2 pounds Yukon Gold Potatoes or Red Potatoes
1 cup distilled white vinegar
1 tablespoon kosher salt
Fresh ground pepper
Sea Salt
2 tablespoons unsalted butter
2 tbsp extra virgin olive oil
Preheat oven to 400 degrees Fahrenheit. Wash potatoes and place in a large pot with vinegar. Add in enough water to cover the potatoes. Add in 1/2 Tbsp of salt. Place lid on the pot and bring to a boil. Boil for 10 - 15 minutes or until the potatoes can be pierced with a fork. Drain potatoes in a colander and let cool. Once cooled, slice the potatoes into quarters. Place on a large baking sheet. Drizzle olive oil on the potatoes and toss to coat completely. Season the potatoes with remaining kosher salt and pepper to taste. Roast the potatoes in the oven for 30 minutes or until they are crispy. Sprinkle with coarse sea salt to taste.
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