![]() Since we learned in culinary school that we eat with our eyes first, garnish is a nice way of communicating to your guest what they are eating. When they come out of the oven, I let them rest slightly and then finish them off with a light sprinkle of kosher salt (or sea salt) and freshly ground pepper. I like them simply seasoned with olive oil, butter, fresh thyme, salt and ground pepper. These lovely little stacks are both elegant and delicious! The thinly sliced potatoes get golden brown and crispy on the top and perfectly tender on the inside. ![]() These simple little stacks elevate dinner and make the meal more special. ![]() My Potato Stacks are my go-to side dish when I’m looking to jazz up potatoes. Whether potatoes are fancied up like my gorgeous Potato Stacks or simply baked in the oven and loaded with toppings, potatoes are still one of my most favorite foods. We had mashed, baked, or even little Tator Tots for dinner. My mother’s version of starch was usually some sort of potato. While she always made a great dinner, she always checked off three categories by serving a protein, a starch, and a vegetable. My mom cooked wonderful comfort meals like Meatloaf with Mashed Potatoes and Macaroni and Cheese Casserole. While I moved to California many years ago, I consider my home state to have influenced me the most in terms of my comfort food. ![]() Let’s get something straight: you are reading a blog by a girl who grew up in Kenosha, Wisconsin. ![]()
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