I preface this post that I am laughing at the absurdity of myself. And you should be laughing at me becuase I am silly. Fair deal?
A couple of hours ago, I had this craving for french fries. I had to walk over to the post office anyway, so I grabbed a couple of russett potatoes at the shop. So far, so good. Because a couple of my friends have recently started experimenting with those spiral cutters, I decided to pull mine out as well. I’d bought one on a whim 3 or 4 years ago, but it has only seen the light of day about a dozen times (there are only so many zoodles that one can make!). Anyhoo, I preheated the oven, spiralized (is that a word?) my taters and went to find a bit of oil. No olive oil. No veggie oil. Seriously? Need to be better about checking staple ingredients. But I do have rendered duck fat in the fridge (as only Kat would), and some bacon fat too. And butter, though that wouldn’t have been nearly as much fun.
Comfort food — this time in the form of garlicy, cheesy potatoes. Nothing Better than this Hasselback Potato Skillet Bake. While intended as a side dish, this also would work great as an alternative to hashbrowns for breakfast (though you might want to cut back on the garlic early in the morning … or maybe add some bacon!) or add chili, or salsa and jalepenos, and monterey jack cheese for some game day potato nachos. These are seriously delicious, even though I think that the neighbors will be mad at me for the extreme garlic smell for a little while!
