Tender inside and crunchy on the outside - these were great!! I'll be doing this method with new potatoes from now on.
Sorry the photo isn't the best...we were so hungry tonight that I forgot to plate and photograph them. Luckily, I had packed some for the hubby for lunch tomorrow.
8 small potatoes (like Yukon gold or red new), about 1 pound
1 tablespoon olive oil
1/8 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
Preheat the oven to 450 degrees F.
Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain.
Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes.
Brush the tops of the potatoes with the oil, sprinkle with garlic powder, salt, and pepper and bake until crisp and golden, about 20 minutes.
Recipe Adapted from ELLIE Krieger
It's been almost 5 weeks since I purchased (see here) my tomato and pepper plants from the Raleigh Farmers Market. They have grown quite nicely and I am very pleased! It seems that I have found a nice place in the yard that they are happy with and we have been getting enough rain in combination with the occasional watering I give them. There are a lot of flowering buds on them...I wonder how much longer until were able to begin picking and eating them? I'm going with 4-5 more weeks.
4 tomato plants
4 pepper plants (two per pot)