LEMONY POTATOES

“A calling is not some carefully crafted plan.  It’s what’s left when the plan goes horribly wrong.”

I had some old potatoes sitting around.  They were starting to grow sprouts.  Just starting.  I Googled the safety of such potatoes and found that if the potatoes themselves were not soft and wrinkly they were safe to eat.  I removed the sprouts, peeled the potatoes, and put them in the fridge in a jar of water.

potato

Yes, they were next to the jar with the few remaining radishes and in front of the jar of macadamia nuts.  Both great snacks.

But here’s what the future had in store for the potatoes –

INGREDIENTS:

4 potatoes, peeled and sliced 1/4 to 1/2 inch thick

Juice of one lemon

S&P

2 T olive oil or any other favorite, healthy oil

water in spritz bottle

1T potato starch

1 t rosemary, or your favorite herb

DISTRUCTIONS:

Preheat the oven to 400 degrees.

Toss the potatoes with the lemon juice, S&P, and oil.  Put them on a baking sheet lined with parchment, spritz with water, and sprinkle on the potato starch.

How to sprinkle on potato, or any other dry ingredient.  Place the dry ingredient into a sieve and gently shake it over the potatoes while gently moving the sieve to and fro.  It does a pretty even job.

Bake for about 30 minutes.  Turn the potatoes, sprinkle on the rosemary or herb of your choice, and roast for another 30 minutes.

pot slices

Yes to brewers yeast or parmesan cheese.  Yes, there were more than 4 potatoes in the jar and the rest shall become mashed.  Also a great snack.  Trust me on that.

Loveya – The Grandma

 

Grandma Pat Cooks Sides

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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