Monday, August 10, 2015

oven's maiden voyage: roasted taters

What could be better than digging potatoes yourself and then blessing them with a roasting in your new oven?
Once we finally figured out how to get our oven off "demo" mode (it had been the floor model so it was on that special non-cooking mode--we had to call the appliance shop and they didn't know either, then had to research and call us back), we could then roast those taters

Here we are digging them up just a week ago in the mountains of Kanazawa:
Simple, really: dig and cook.

You'll need:
  • scrubbed and chopped potatoes
  • olive oil
  • sea salt
Do this:

Every oven is different, but I tossed our taters with olive oil and chunky sea salt, then roasted them at 200 C/400 F for about 30 minutes, then turned up the volume to 230 C/450 F for another 13 minutes, and finally, I turned on the grill function for an extra 5 minutes to brown them a bit.

Such fresh-tasting taters, with no mealiness or dryness. 

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