This was a really quick way to cook potatoes – they took as long to cook as it did to cook dinner.
2 red potatoes, cut into chunks
2 large shallots, peeled and quartered
Preheat the oven to 475 (I used the convection setting).
Place a greased baking tray into the oven to warm up.
Place all the ingredients (except the thyme) into a bowl and mix with your hands until the potatoes are all covered in oil. Season with salt and pepper.
Cook for about 15 minutes or until golden and soft, turning once. Sprinkle with thyme before serving.
This was very simple to make and quite tasty!
1 lb. ground beef
1 1/2 t. cumin (or to taste)
1 potato, peeled & shredded
Salt & Pepper to taste
Shredded cheddar cheese
Brown the meat in a frying pan, breaking up the pieces as it cooks.
Add the cumin, salt and pepper and mix well.
Add the shredded potato and continue cooking until the potato is cooked.
Plate over some lettuce greens and top with cheese.
This was an interesting way to prepare mashed potatoes – kind of fancy! It was good but I think I prefer good ol’ fashioned mashed potatoes, instead!
2 russet potatoes, peeled and quartered
1/4 c. whipping cream
1/4 t. crushed saffron
2 cod fillets
Boil the potatoes in some salted water until soft.
Drain the water. Add the whipping cream and saffron. Mash well and stir to blend all ingredients. Keep warm.
Heat a frying pan. Add some olive oil and heat. Season the cod. Place the cod in the hot oil and cook until golden. Turn over and cook until done.
Plate the mashed potatoes. Place the cod fillets over the potatoes.
Serve with a salad on the side.