Golden Butter-Crisped Spuds, Every Day with Rachael Ray December 2011
We haven't been at home much this month, since we took a long weekend trip to New York for an interview for G. And we'll both be going home for Christmas for a bit, so I think this month will be pretty sparse.
Anyway, today I finally got the chance to cook, but I had to go to the grocery store first so I opted for some quick recipes. The potatoes take about 35 minutes (boiling 15 minutes, baking 20), but for prep it's just a matter of quartering them, so it's pretty fast. The fish recipe is listed as 25 minutes, but really it's just cooking the fish and the mushrooms for about 8 minutes each, which can be done in parallel. So pretty fast.
We both loveedddd these potatoes! It's really just potatoes with a good amount of butter, and some salt and pepper-- so how could you go wrong? They're boiled to the point of softness, and do start crumbling during the toss-with-butter step, but after being baked, they get so nice and crispy with a butter frond. It's really great, even though it's so simple.
The salmon is also cooked on the stovetop and then finished off in the oven. The mushrooms and shallots are sautéed separately, and then seasoned with mustard, red wine vinegar, chives (I just used green onion, close enough?) and parsley. In the magazine picture it looks like more of a sauce, but I didn't measure out 3 tablespoons of oil, so I think that is why mine was more of a solid relish.
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