Monday, January 28, 2008

Choosing Sides, Yukon Gold Potatoes

French fried, baked, boiled, grilled, mashed and stuffed; the potato is a most versitile side dish. The 99c only Stores are selling 5 pound bags of Yukon Gold potatoes for 99 cents. Similar to the red potato in texture and size, the Yukon Gold is less waxy and more creamy. The Chef has a simple recipe you can stake your claim on.

Ingredients

4-6 potoatoes
fresh herbs 2 tablespoons
2 slices of butter or 1 tablespoon of olive oil (you can use your favorite butter substitute)
salt and pepper to taste


Directions

Boil potatoes until soft; about a half hour to 45 minutes. Potatoes are done when a fork easily pierces the flesh. Drain and break potatoes into large pieces; leaving the skin on. Mix in rosemary or any herb you have. Add a couple slices of butter or drizzle with a tablespoon of olive oil. Salt and pepper to taste.

1 comment:

Heather said...

Great potatoes, thanks for another wonderful idea!

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