August 31, 2009
I'll eat potato in all forms; gnocchi, wedges, etc, however my least favourite would be potato chips or crisps as the English say. Mashed potato is at the top of the list, that warm squishy comfort in a bowl, hopefully accompanied with some green veggies and some protein cannot be beaten. Simply with a little salt, pepper, milk and butter. That's right, there are no Nigella (Lawson - who else!) antics here. Some years ago my Grandad nearly had a heart attack when he watched Nigella make mashed potato! He even taped the episode and replayed it for me exclaiming 'Look at the butter she's putting in! All that cream!' I remember the look on his face as thought it was yesterday; total shock. But onto the recipe...
Gluten Free Scallywag Spicy Potato Chunks
1/8 tsp cayenne pepper
1/8 tsp black pepper
1 tsp powdered Gluten Free vegetable stock
1 tblspn olive oil
10 small new potatoes, or 4 large potatoes, washed and cubed
Preheat oven to 180Deg C.
Combine all ingredients together in a bowl, or a plastic bag is fabulous for this, an toss until coated. Pour onto a preheated oven tray.
Bake until cooked through and golden.
Serve with some sour cream and a burger, or in my case a toasted chicken sandwich and a Gluten Free Beer.
I love potatoes. Always have. Always will.