Sounds like a pretty good combination doesn’t it? Well, I wouldn’t eat these together, but they’re both pretty good easy recipes so I’d thought I’d share.
I threw these potatoes together the other day and they were delicious. I used small, thin-skinned Yukon gold potatoes and washed and quartered them. Then because I was going to grill meat for about 15 – 20 minutes, I pre-cooked these a little in the microwave. I just threw them on a plate, and microwaved for 4 minutes till they gave a little when I poked them. Then I tossed them with a couple of tablespoons of olive oil, shook on some crazy mixed up salt and onion powder, and added a thinly sliced yellow onion. I put them on a foil “tray” (because I can’t seem to find my grill basket) and put them on the bbq grill with the meat on medium heat (350 -400F) for about 20 minutes or so. Once and a while I scrapped and flipped them. I don’t have after pictures because I kind of forgot to take them, what with dealing with picky eaters, a cranky baby and spilled milk. You get the picture. The hubby and older kids loved these though!
Btw, I often will partially pre-cook russet/Idaho potatoes that I plan to bake so that they don’t have to be in the oven for an hour or more to be done. Then I can put them in with something like boneless chicken which takes about 35 minutes. When I do this, I just put the potatoes on the rack in the oven – not wrapped with foil – so that the skins crisp up. No one ever tastes the difference in the
partially microwaved baked potatoes.
OK, now here’s dessert, or a recipe for coffee time. This is pound cake with 4 ingredients! It has a very nice crispy top, and is great on its own, or served with berries and whipped cream.
4 cups sugar
2 cups softened butter (1 pound)
4 cups flour
Beat eggs with electric mixer till foamy. Add sugar; mix well. Add softened butter; mix well. Add flour gradually; mix well. Pour into 2 greased and floured 41/2 x 12 1/2 inch loaf pans (long and narrow). Bake in 300F oven for about two hours. Remove from pans after cooling ten minutes. Use a metal spatula to ease them out, and finish cooling on racks. Now you have two loaves… one for now and one for the freezer.
I tested the cake at 1hr 45 minutes and the metal skewer came out clean. Because I once took them out too early, I was nervous so I left them in for another ten minutes. They were good, but the center slices did not have that moistness under the crust that is so delicious.