Happy Wednesday, everyone! I got my Microbiology exam today and I’ve never been happier to get an 88 on a test before! I studied for 3 weeks/21 days/60 hours for this test and I’m so happy it’s over. Now I have two more to go before the semester is over.
I also want to share a helpful link I saw on the internet a few weeks ago:
I’ve been eating like a poor woman just trying to get rid of everything in the kitchen before I go food shopping during the weekend, dinner has been really simple.
Rigatoni w/ chicken, basil, marinara sauce topped with fresh parmesan.
I also had to finish a pack of spring mix from TJs, so today’s post highlights day two and three of my new salad tosser! I seriously will eat salad everyday if I get to use it. This salad didn’t have any bells and whistles, since my fridge is getting more bare as the days pass. I added half an avocado and garnished with shallots.
Today’s post will feature my take on this baked potato, mine is a little more plain and not as fully loaded. I have three happy boys in my house that tasted the potatoes, so please try this recipe if you have the ingredients on hand!
New Aged Potatoes
Prep Time: 15 Minutes
Bake Time: 50 Minutes
Serves: 2-4 (Depends if you’re making as appetizer or side dish)
- 2 Russet Potatoes
- Olive Oil
- Herbs De Provence (or whatever you have in your pantry)
- Salt & Pepper
- 1 Clove Garlic, sliced paper thin
- Parmesan Cheese (optional)
1. Slice the potato into 1/4-1/2 inch pieces, make sure the bottom is intact. Preheat the oven for 425°.
2. Prepare a mixture of ~5 Tbs Olive oil, ~1 Tbs Herb De Provence, ~1 Tbs Oregano, ~1/2 Tsp of Paprika, ~1/4 Tsp Salt, ~1/4 Tsp Black Pepper. Everything is a estimate, I didn’t measure anything. This is a good time to eyeball. 🙂
3. Put the potatoes one by one into the mixture (cut side down) and let it soak for a few minutes. When taking out, use the remaining oil to make sure it gets into almost every crevice. A fork or brush may be useful for you.
4. Put a paper thin slice of garlic in every other slice.
5. After sprinkling cheese in-between slices and on top, the potatoes should kind of resemble the picture above. Make sure to apply the olive oil mixture generously between each crevice for maximum taste.
6. Line a baking sheet with foil and pour the remaining olive oil on the foil so the bottom of the potato can absorb the flavor. Bake in the oven on 425° for 45-50 minutes, check the potato closer to the end. It should be crispy but cooked throughout.
I used the potato as a side dish with a small piece of chicken, spring mix salad and sautéed mushrooms.
Chi chose to eat the whole potato, he also “forgot” to go to the gym last night. (Just kidding!) (Not really kidding) 🙂
What are you cooking this week? Do you have any food hacks to share?