This recipe is one that has been calling to me from one of the cookbooks I have in my stash. It seems so simple, yet interesting enough to make dinner seem a little bit special.
To make them, slice as thinly as possible, but leave the bottom intact, so you can fan out the slices. Add a bit of butter or olive oil to each potato ( in this case, I used 1/4 stick of butter for 7 potatoes), and applied it with a basting brush.
Sprinkle with sea salt/seasonings and bake in a 450 degree oven for 1 hour. Then remove from the oven and shred just a bit of cheese onto each potato. Pop back into the oven for about 5 minutes to melt the cheese.
With DH’s job, his schedule is all over the board. This week, we had our family dinner (tablecloth, Blue Willow) on a Tuesday. worst day of the week for me, but thanks to an awesome boss, I was able to make it work.
On the menu, pork roast with oven fries, and kale with red onion. To make the roast, I puréed garlic clove, rosemary, salt and pepper in a little olive oil, to make a loose paste. Then I injected it in about 6 or 8 places and rubbed the rest onto the top. It looked like this:
Then, since I have nothing that fits in my roaster, to hold the roast off the bottom, I improvised. That’s how a farming wife rolls.
The roast sits perfectly on the canning jar lids, and they wash up easily. Here it is ready to roast. I like to let it sit for 30 minutes before placing in the hot oven.
After it became all yummy and browned, it looked much nicer.
The sides were lovely as well, and they are recipes for another day.