Note: I am having problems editing my posts (anything I change goes back to the original version when I publish it. I keep getting an 'autosave failed' sign and a red 'error' alert across my screen) and my flickr photos can't be uploaded onto blogger. This is a post I did before I left for Penang. Please look up Pioneer Woman's on my links.
My daughter is a fan of Pioneer Woman. She thinks she's (Pioneer Woman) damn funny and a great photographer plus a pretty good cook, in that order. Which means I shouldn't be so jealous of her because I'd like to think I 'm the reverse order of the woman. So, feeling less threatened, I checked out PW's website recently and immediately drooled over crashed potatoes.
Tonight's dinner has completely ruined my whole week of dieting. I have been dieting to get ready to eat in Malaysia's food heaven, Penang, this Friday and Sat. I actually lost 2" off my waistline and the last couple of hungry nights have been worth it. I have this plan to start eating the minute I'm out of the airport because someone told me of a good place for Hokkien prawn mee 5 minutes from the airport. The only bummer about this trip is I will have to decide between eating dinner out and missing the Olympics opening, or eating in (oh no, hotel food!) to watch the show. What do you think I'll do? Hub bets I'll forgo the Olympics.
Like I said, dinner's tonight was great. We had the crashed potatoes (love the crispy potato skin, plus the intense aroma of the olive oil and herb baked into the fluffy spud) with tenderloin steaks and a summery leaf salad. It's been scorching the last 2 weeks. While I'd hate to live through Canadian winters (and their springs and falls, which basically leaves 3 months in a year to enjoy life), I'd also hate to live inferno desert days which is what it feels like here now. I want rain, rain! Oh if I'm rambling it's because of that cabarnet sauvignon that's racing through my veins and my brains as I type. Before I pass out, here's the recipe for PW's crashed pototes. You should also check out the lady's posting on this recipe because as usual she has fantastic step-by-step pictures of her cooking.
Crashed Potatoes (serves 3)
9 to 12 new potatoes
1 t (or more) coarse sea salt (or kosher salt)
1 t herb (thyme/rosemary/chives/basil/dill/garlic etc)
extra virgin olive oil
freshly ground black pepper
1. Scrub the pototoes, do not peel their skin. Boil them in salted water until tender; if not soft enough, it will crack into half because you'll need to press too hard to crush it (test with a skewer which should go through easily). Drain.
2. Heat oven at 230 C.
3. Drizzle olive oil all over your baking sheet and place the potatoes well spaced apart on it. Using a potato masher, press down on the potatoes until they are about 1 cm thick; do not press them too flat.
4. Sprinkle the ground pepper, herb (I used thyme) and coarse salt over the potatoes. Brush the potatoes generously with olive oil.
5. Pop tray of potatoes into oven (upper middle) and bake 20 minutes (I baked 20 min middle of the oven but next time will put rack on the upper level towards the last 10 min to get a browner skin).
6. Take out, sprinkle with fresh chives or spring onions. Mmmm.