Showing posts from January 24, 2010

Oven Baked Seasoned Potatoes

I love these potatoes. They are easy and tasty. I've noticed one secret to helping them crisp, is using a dark metal pan. Now, what to eat with these awesome potatoes? Lamb chops , roast beef , or oven-roasted chicken. If you make the chunks smaller, you could even fix these for breakfast and serve with Quiche or frittata. The recipe below is just enough to serve four people. Ingredients 6 large potatoes ¼ cup vegetable oil ¼ tsp. Paprika ¼ tsp. Pepper 1 tsp garlic salt 2 T. Parmesan cheese Method 1. Preheat oven to 375F. 2. Peel and chop potatoes. 3. Mix oil, spices, and cheese. 4. Toss sauce with potatoes. Spread potatoes in a single layer in a 9" x 13" pan. 5. Stir and flip potatoes every 15 minutes. Bake 45 Minutes to 1 hour or until tender and crusty.

Lamb Chops with Sherry-Dijon Demiglaze

The other day, we went out grocery shopping. To be different, (and to spend a gift card I got a Christmas), we went to Trader Joes. Now, I like my food healthy, and reasonably priced, but I rarely shop at TJ's because they are WAAAAAAAY across town and usually bustling with uptight yuppies. Justin, me, and the kids braved TJ's early-ish Saturday morning. We bought some fruit, tortillas, and a package of lamb chops. I was hoping for some pork, but apparently, they don't carry pork. I was a tad bummed about the pork, but seeing the lamb lifted my spirits. I only get lamb a few times a year, usually on special occasions when we go out to eat. Seeing these chops got me thinking about how I would prepare them. I remember the last time I fixed lamb at home, I pan-fried it. It was tough. It was muttony. I know lamb has a very distinct fragrance and flavor, but that time was Not Good. I was hesitant to pan fry again, but only searing in the pan and finishing in the oven kept