Hilary's Eat Well "World's Best" Veggie Burger

I'm on day 3 of 30 of the 30-Day Bikini Body Meal Plan and on today's menu was a ham and egg microwave breakfast (effin' terrible!) that tasted like rubber and also a veggie burger that was a success!

Sunday morning I planned ahead by mapping out of my meals for the week and made my grocery list before going to Whole Foods. A veggie burger... hmmm... I have never made/bought a veggie burger and had no idea what to expect. I took to the Internet to find some direction and came across a blog, Yum Veggie Burger, and scrolled through until I saw a post about a veggie burger made from a frozen patty. This sounded like an easier approach then making my own veggie patty or not being in control of the calorie count by ordering one out.

I followed the inspiration from the blog and pan fried the patty then dressed it up with sauteed garlic spinach, roasted red pepper, and a black pepper mayo.

This is a filling burger without giving you an overstuffed feeling. The patty fries up nicely getting a crispy coating and it is absolutely tasty. As far as the "world's best" veggie burger... well it's the best I've ever had. Ha!

Herb Roasted Potatoes

Herb Roasted Potatoes are the perfect side dish for just about any meal. They're filling and flavorful. The seasonings can be altered to suit your tastes by swapping the rosemary with thyme or sage. I served these herb roasted potatoes as an accompaniment to our Christmas dinner of honey glazed ham and lemon almond asparagus (recipe to come). You should definitely give these a try tonight just make sure you give yourself about an hour total.

Herb Roasted Potatoes

Harmon's Neighborhood Grocer

Makes 4 Servings

Stars of the Show:

• 3/4 lb fingerling potatoes, quartered
• 2 tbsp rosemary, chopped
• 1 tbsp parsley, chopped
• 2 garlic cloves, chopped
• 2 tbsp olive oil
• salt and pepper

And Action:

Preheat oven to 375 degrees. 

Combine all ingredients in a bowl.

Spray baking sheet with nonstick spray.

Pour mixture onto baking sheet in a single layer and place in the oven.

Cook the potatoes until they are tender, about 45 minutes. 

Remove from the oven and enjoy!

Golden Olive Oil Roasted Potatoes

Go to any "Country" cafe here in Texas for breakfast and homestyle potatoes are sure to be on the breakfast menu. Crispy golden fried potatoes that are well seasoned.

Loving a hearty breakfast any day of the week and not just for Sunday morning I decided to make a "Sunday" style breakfast for Monday morning. Nothing like starting the day off with good food and a full belly. Breakfast gave me the energy to push through the Monday wall.

Now I know the recipe title says Golden Olive Oil Roasted Potatoes and my photo is telling a different story. The original recipe directed me to soak my potatoes overnight in cold water in the fridge, then in the morning boil for 10 minutes, drain and dry out for 10 minutes, then roast in a 475° oven. I think the 10 minute boiling time was too much making these mushy and more like mashed potatoes which didn't make for very good roasting or for a golden color. (I didn't read the directions correctly, what else is new? The directions say boil until the potatoes are barely fork tender. That would be why.)

The end result was still a very tasty olive oiled potato. It made for a great breakfast side dish with fried egg whites and jalapeno sausage. Since these didn't turn out as they were supposed to I think I like my first breakfast potato recipe I made much better. The Yukon Gold Potatoes Sauteed in Clarified Butter tasted and photographed much better.

I'm not ruling out making these Golden Olive Oil Roasted Potatoes again though because they would make a wonderful side dish with any meat.

Golden Olive Oil Roasted Potatoes

MyRecipes and Sunset, December 2008

Makes 8 Servings

Stars of the Show:

• 5 lbs Yukon gold potatoes, peeled and cut into 1 1/2-inch cubes
• 3 tbsp extra virgin olive oil
• 1/2 tbsp sea salt

And Action:

Put the potatoes in a large bowl, cover with cold water, and refrigerate overnight.

Preheat the oven to 475°. Bring a large pot of lightly salted water to a boil over high heat. Add the potatoes and cook until barely tender when pierced, about 10 minutes. Pour into a colander and let drain and dry for 10 minutes.

Set potatoes in a single layer in a large rimmed baking pan. Drizzle evenly with olive oil and sprinkle with 1/2 tbsp salt and stir gently to coat.

Bake potatoes until golden brown, 25 to 30 minutes, turning halfway through baking. Sprinkle the potatoes with more sea salt to taste.

Nutritional Information: (per serving)
Calories: 255 (18% from fat)
Protein: 6g
Fat: 5.2g (sat 0.8)
Carbohydrate: 45g
Fiber: 3g
Sodium: 383mg
Cholesterol: 0.0mg

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Yukon Gold Potatoes Sautéed in Clarified Butter

Clarified butter. Never heard of it. From clicking the Clarified Butter link on the original recipe I learned that milk solids are skimmed away leaving the clarified butter to have a higher smoke point than just regular butter. This once again is another reason I call myself the Pretend Chef. I learn something new every day and even after attempting to look in the saucepan of melted butter nothing looked solid. Hmmm.... maybe I just didn't know exactly what I was looking at. I just decided not to bother and continued making the recipe with the butter I had just melted. Saved myself one step as far as I was concerned.

Growing up my mama would make homestyle potatoes with breakfast many mornings. I loved her well seasoned potatoes with my eggs and bacon. Oh how I miss living under here roof and sitting around her table! Although I didn't make these potatoes for breakfast I have plans of reheating them with my eggs and making sort of a scramble.

Whether you know what or how to make clarified butter or just use regular butter these potatoes are amazing! Simple. Yes. But oh so flavorful! Crispy and creamy. The Yukon gold potatoes cook for 20 minutes in a skillet to get tender and browned before being seasoned with parsley, garlic, salt and pepper.

These would make a great side dish for breakfast or dinner. I prefer them for breakfast with a poached egg over the top so the runny yolk runs down and onto the potatoes! Yummy!

Yukon Gold Potatoes Sautéed in Clarified Butter

MyRecipes.com and Cooking Light, January 2007

Makes 8 Servings (Serving size = 1 cup)

Stars of the Show:

• 3 pounds Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
• 1/4 cup clarified butter - I used Land O' Lakes Butter with Olive Oil and didn't skim any milk solids off the top. Remember... I had no clue what I was looking for.
• 2 tbsp fresh flat-leaf parsley - I used dried parsley.
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 garlic clove, minced

And Action:

Place the potatoes in a pot covered with water and bring to a boil. Reduce heat and simmer for 2 minutes. Drain and let stand for 2 minutes.

Heat the butter in a large nonstick skillet over medium high heat. Add the potatoes to the skillet, reduce the heat to medium and cook for 20 minutes or until the potatoes are nice and browned and tender. Stir occasionally. Stir in the parsley, salt, pepper, and garlic.

Nutritional Information:
Calories: 197 (29% from fat)
Fat: 6.4g (sat 4g,mono 1.8g,poly 0.2g)
Protein: 4.1g
Carbohydrate: 30.2g
Fiber: 2.1g
Cholesterol: 16mg
Iron: 1.5mg
Sodium: 158mg
Calcium: 2mg

Caramelized Onion Potato Spread

Tuna sandwiches and salads can become so monotonous for lunches. I needed something to shake up my lunch rotation. While searching my favorite recipe website, MyRecipes, I found this recipe for Caramelized Onion and Potato Spread. The nutritional stats for the spread made me do a double take. 45 calories for 3 tablespoons of the spread? Whoa! That is incredible! After reviewing the nutritional stats I figured I would stick with my tuna sandwich and instead have this as a snack with some low fat crackers.

If you recall my first attempt at caramelizing onions didn't turn out so well. They instead burned to a crisp. I still ate them to avoid hurting my own pride. I was a bit nervous to try it again. After the onions started to turn translucent I turned the heat on the stove down and let them turn to a golden brown color instead of black. Job well done. Hope has been restored.

Reminds me of when my mom would make hot dogs for us for dinners and she'd make caramelized onions to put on hers.

This spread has a base of Yukon gold potatoes mashed with navy beans and the caramelized onions blended in. Balsamic vinegar lends another layer of flavor that pairs well with the onions and potatoes. Yogurt and sour cream are then stirred into the mix and then the spread is seasoned with salt and pepper. The original recipe states to let this chill in the fridge for one hour before serving. Pssh... I thought this was fantastic on it's own while it was still warm. Not wanting to blow it by eating this by the spoonful I followed through and demonstrated extreme willpower and brought myself to put it in the fridge.

After it's chill out time I grabbed for my box of crackers and grabbed out the proper portion size, 5, and scooped myself 3 tablespoons worth of the Caramelized Onion Potato Spread. My snack ran me 115 calories. So satisfying and filling. I'll be looking forward to snack time tomorrow.

I also have set out to complete a sort of "bucket list" if you will but for things I want to cook before I turn 24 in June. I call it "Stir the Pot" because that only seems more fitting since this is after all a food blog. Number three on my list was to find a spread for our Game Days that could compare to the Smoked Salmon Cardamom Spread. These two spreads are on two different sides of the flavor spectrum that I couldn't compare one to the other. Mission accomplished. This spread will be fantastic for our next Game Day which will be Super Bowl. If you haven't heard our beloved Steelers are going to the Super Bowl and they're headed close to us in Dallas! Mr. Sideline Chef has already made arrangements for us to go up to Dallas for the weekend and bar hop. (((Hines Ward))) How about the two of us smiling over a cup of cocoa after the game?

Caramelized Onion Potato Spread

MyRecipes.com and Cooking Light, December 2007

Makes 22 Servings (Serving size = 3 tbsp spread)



Stars of the Show:

• 2 tsp olive oil
• 3 1/2 cups finely chopped onion
• 1 lb peeled baking potato, cut into 1-inch cubes - I used Yukon gold potatoes.
• 3/4 cup canned navy beans, rinsed and drained
• 1 tsp balsamic vinegar
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup plain fat free yogurt
• 2 tbsp fat free sour cream

And Action:

Heat oil in a large nonstick skillet over medium high heat. Add the onions to the skillet and saute for 5 minutes. Reduce heat to medium low and cook for 45 minutes or until golden brown, stirring frequently.

Place the potatoes in a medium pot covered with water. Bring to a boil and then reduce the heat to a simmer and cook for 12 minutes or until very tender. Drain and cool for 5 minutes. Combine the potatoes and beans in a large bowl (I just put them into the pot I used to boil the potatoes) and mash. Add onion, vinegar, salt, and pepper stirring well. Add yogurt and sour cream and stir until blended. Chill at least 1 hour before serving with crackers, baguette slices, or breadsticks.

Nutritional Information:
Calories: 45 (10% from fat)
Fat: 0.5g (sat 0.1g,mono 0.3g,poly 0.1g)
Protein: 1.5g
Carbohydrate: 9.1g
Fiber: 1.1g
Cholesterol: 0.0mg
Iron: 0.4mg
Sodium: 87mg
Calcium: 23mg

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Potato Chips

I love fried foods. Hello Texas State Fair! I have dreams of walking through the vendors and eating rolling my way from the back of the fair to the exit. Deep fried paradise. I'm giddy over the thought of deep fried Oreos and chicken fried bacon.

Frying in my own home scares the bejeezus out of me. I attempted frying for the first time at the beginning of December for our "Christmas Eve" party so Santa could enjoy some Maple Glazed Sour Cream Doughnut Holes with his Peppermint Stick Cocoa (Santa comes early to our house every year since we leave for a two and a half week vacation to Ohio and we enjoy having our own little celebration.) That experience went better than expected. Our apartment was kept intact and didn't burn down from a grease fire and last I checked my eyebrows have finally grown back. Only joking.

My confidence for frying is still somewhat on shaky ground. I really need to invest in a deep fryer. Potato chips make for a good snack for itty bitty and I with our tuna sandwiches at lunchtime. Why not make my own? Fire extinguisher at the ready. Hot oil in the pot. Batches of Yukon gold potatoes frying. Fresh, hot, salted potato chips. Deliciousness!

Not only was itty bitty snatching these as they were cooling down, Mr. Sideline Chef and I couldn't keep our hands off of them. The first batch was gone in the blink of an eye. Crispy with that potato taste you expect in a chip without too much grease. You could season these with any variety of spices that you wish to use. I wasn't feeling up to anything more than a simply seasoned with salt potato chip.

Super Bowl Sunday is quick approaching. Make these for your get together and enjoy with a keg beer.

Potato Chips

MyRecipes.com and Sunset, April 2003

Makes about 2 appetizer servings per 8-ounce potato

Stars of the Show:

• 1 lb Yukon gold potatoes (about 3 potatoes) - You can make any amount worth of potato chips you wish. I ended up using 2 lb of Yukon gold potatoes and it gave me more than 4 servings worth.
• 2 inches worth of vegetable oil in a large deep pot
• salt or any seasonings you wish to use

And Action:

You can choose to either leave the skin on the potatoes or not. Just make sure they are scrubbed cleaned if you choose to keep the skin on. Use a mandolin slicer to slice the potatoes as thin as you can over a bowl of cold water. Let the potato slices soak for 10 minutes. Rinse slices and blot completely dry with paper towels.

Heat 2 inches of vegetable oil over medium high heat to 380°. Fry the potato slices in batches to avoid overcrowding. Stir occasionally to separate and submerge the slices until golden and crispy. Use a slotted spoon to fish the potato chips out of the hot oil and drain on paper towels. Let the oil return to 380° in between batches.

Sprinkle with seasoning as soon as you lay them to drain on the paper towels.

Nutritional Information:

Calories: 69 (59% from fat)

Protein: 2.5g

Fat: 4.6g (sat 0.6)

Carbohydrate: 5.3g

Fiber: 2.6g

Sodium: 7.9mg

Cholesterol: 0.0mg

Classic Parmesan Scalloped Potatoes

That's a wrap! My mission is accomplished. I found Mr. Sideline Chef's "engagement" scalloped potato recipe. For those of you who don't know about the "engagement" recipes they are what I make that I consider to be my golden ticket to my ring man's heart through his stomach. This recipe will now make the rotation along with the Chipotle Spiced Macaroni and Cheese.

A week ago I found a Cooking Light recipe for Scalloped Potatoes with Cheese that Mr. Sideline Chef liked but didn't jump out of his seat, throw his arms around me, and swing me from side to side singing my praises... or have him in the kitchen doing dishes afterward.

Like I stated before, scalloped potatoes have never been my thing. I really wanted to like scalloped potatoes. I like all of the ingredients in the dish so it's really disappointing that I just couldn't develop a liking to them. Well things have changed. I am in LOVE with these scalloped potatoes. My mouth is still watering thinking about these even though my stomach is filled to full capacity.

Nothing brings me more joy than making Mr. Sideline Chef's favorites and knowing that he has a dinner that makes him look forward to coming home to after a long day's work.

Classic Parmesan Scalloped Potatoes

MyRecipes.com and Southern Living, November 2007

Makes 8 Servings



Stars of the Show:

• 1/4 cup butter
• 2 lb Yukon gold potatoes, peeled and sliced thin
• 3 cups whipping cream - I used half the amount since that is what I had on hand and I wouldn't make it any other way.
• 2 garlic cloves, chopped
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh flat-leaf parsley - I used dried parsley.
• 1/2 cup grated Parmesan cheese

And Action:

Melt butter in a large Dutch oven over medium-high heat. Stir in potatoes and the next 5 ingredients. Bring to a boil. Reduce heat to medium-low and cook stirring gently for 15 minutes or until potatoes are tender.

Spoon mixture into a lightly greased 13x9-inch baking dish. Sprinkle with cheese.

Bake at 400° for 25 to 30 minutes or until bubbly and golden brown. Remove from the oven and set on a wire rack to stand for 10 minutes before serving.



Scalloped Potatoes with Cheese

I had yet again another Pretend Chef moment tonight when preparing Mr. Sideline Chef's request for scalloped potatoes. I had the oven preheating while the milk was boiling. The potatoes and cheese were layered in the baking dish and ready for the milk to be poured over. After pouring the milk over the potatoes and sliding the baking dish into the oven I set the timer on the microwave for 20 minutes.

Ding. Ding. Ding. The timer went off and I raced over to the oven to pull them out to check to see if the potatoes were fork tender yet. Nope. So back into the oven for another 20 minutes. The recipe had stated 40 minutes for the bake time but since I cut the recipe in half I figured 20 minutes would be enough.

Ding. Ding. Ding. The timer went off again and I raced over to the oven to pull them out once again hoping that was the magic number. Nope. What the hell? My potatoes were turning black and the fork still didn't pierce through easily. "I don't think this is going to turn out," I said to Mr. Sideline Chef in desperation. "Should I just pitch this since it's not working out?" He wanted me to try to salvage it.

My head smacking moment came when I realized that the oven had been turned off at the same time I turned the burner off from my milk being boiled. "This is why I call myself the Pretend Chef because I only pretend I know what the hell I'm doing." It's a good thing Mr. Sideline Chef had patience a big lunch to hold him over. It's also a good thing that once the oven was preheated the scalloped potatoes only took 20 minutes to cook since I ended up having to scrape off the top layer of potatoes to remove the blackened ones.

I am not and have never been a scalloped potato fan. I want to be really. I like all of the ingredients in the dish but together they don't play nice with my taste buds. They came out of the oven beautifully. I had high hopes that this would be the time I'd love scalloped potatoes. Nope. Mr. Sideline Chef on the other hand L-O-V-E-D them even though he wanted to see a full fat version on his plate next time and not a light recipe. Understandable. Comfort food generally isn't low fat or low calorie.

Nonetheless this dish is one that will stay at the top of my remakes for Mr. Sideline Chef until I come across that "engagement" scalloped potato recipe.

 Scalloped Potatoes with Cheese

Makes 4 servings (Serving size = 1 cup)



Stars of the Show:

• 1 garlic clove, chopped
• cooking spray
• 3 peeled red potatoes, sliced thin
• 1 tbsp melted butter
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup cheddar cheese
• 1/2 cup milk

And Action:

Preheat oven to 425 degrees. Coat an 8x8-inch baking dish with the cooking spray. Layer half the potatoes into the bottom of the dish. Add the garlic around the potatoes. Drizzle half the butter and sprinkle with half the salt and pepper. Top with half the cheese. Repeat with the remaining potatoes, butter, salt, and pepper. Boil milk over low and then pour over the mix. Bake for 20 minutes or until tender.

Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce

My absolute favorite way to eat my veggies is by roasting them in a little bit of olive oil and sprinkled with spices. Along with finding the recipe for Mashed Yukon Gold Potatoes with Horseradish Butter I found this one as well to help use up the jar of horseradish that has been sitting in the fridge until the occasional roast beef sandwich was made. Roasted veggies is one of those foods that makes me giddy. I look forward to nights when I create the menu to have a side dish of them and even when Mr. Sideline Chef is out on the road I'll make a pan of them as a stand alone meal. I'm easy to please.

Carrots are one of those foods I couldn't stand as a kid. I could eat them raw but cooked any way just made my stomach turn and my mother's hair grey with trying to get me to eat them. It wasn't until 2 years ago when she had made a large pan of roasted veggies for us at Easter that I gave them a shot and was smitten with the sweetness from roasting.

I recall eating parsnips one time in my childhood. I know they weren't well received and that explains why my mother never bothered making them again. My tastes have since changed in the past 3 years. Mr. Sideline Chef swears it was his love of mushrooms and my love for him that turned me into a mushroom lover and carrots are also now on my radar. Why not give parsnips another go?

This was a score in my personal playbook. Itty bitty had stuffed himself off of leftover pizza and Mr. Sideline Chef was surprised with his favorite and thus filled up on it leaving no room for roasted veggies. Excuses, excuses. More for me and my feelings were definitely not hurt.

The horseradish sauce was yogurt that had been drained of the excess liquid and then mixed with horseradish and salt. Simple and so flavorful and paired well with the roasted vegetables. I damn near licked the plate clean. If Mr. Sideline Chef wasn't home I would have gone wild but since I didn't want to turn his stomach I resorted to cleaning my plate of the sauce with my finger when he wasn't looking. Shameless. Beware Mr. Sideline Chef... your leftovers won't last longer than tomorrow and these roasted veggies will be making an appearance on a plate near you!

Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce

MyRecipes.com and Cooking Light, November 1999

Makes 6 servings (Serving size = 1 cup vegetables and 2 tbsp horseradish sauce)

Stars of the Show for the Horseradish Sauce:

• 1 (8 oz) carton plain low-fat yogurt
• 2 tbsp prepared horseradish
• 1/4 tsp salt

And Action:

Spoon yogurt onto several heavy duty paper towels and spread to 1/2-inch thickness. Cover with additional paper towels and let stand for 5 minutes. Scrape the yogurt into a bowl and mix the horseradish and salt. Cover and chill until ready to use.

Stars of the Show for the Roasted Potatoes, Parsnips, and Carrots:

• 1 lb (1-inch thick) sliced carrots
• 1 lb parsnips, peeled, and cut into 1-inch pieces
• 1 lb fingerling potatoes, halved lengthwise - Our local market did not have fingerling potatoes. I had a large bag of Yukon Gold potatoes left from the night I made Mashed Yukon Gold Potatoes with Horseradish Butter. You can also substitute small red potatoes.
• 1 tbsp olive oil
• 2 tsp chopped fresh sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 garlic cloves, peeled (about 1 garlic head) - I had minced garlic on hand.
• 4 large shallots, peeled and quartered
• 4 thyme sprigs - I used dried thyme.
• cooking spray

And Action:

Preheat oven to 450°.

Before the magic happens.

Combine carrots, parsnips, and next 8 ingredients (parsnips through thyme) in a shallow roasting pan coated with cooking spray. Bake for 20 minutes. Stir. Reduce oven temperature to 400° and bake an additional 30 minutes. I like my veggies with more color and kept stirring mine after the 30 minute mark every 10 minutes for an additional 20 minutes. Discard thyme if you are using the sprigs. Serve with the horseradish sauce.

Nutritional Information:

Calories: 197 (15% from fat)

Fat: 3.3g (sat 0.8g,mono 1.9g,poly 0.4g)

Protein: 5.5g

Carbohydrate: 38.5g

Fiber: 5.5g

Cholesterol: 2mg

Iron: 2.1mg

Sodium: 371mg

Calcium: 129mg

Rosemary Potatoes Anna

MyRecipes.com puts together menu ideas and one I had stumbled across was At The Homegrown Table. This recipe along with the Skillet-Roasted Edamame was on that menu. Being that my pickiest eater in the house, Mr. Sideline Chef, doesn't care for a lot of veggies most of the menu was discarded.

We all know how he felt about the tasteless edamame but the Rosemary Potatoes Anna were well received after a slice of crap-processed-stick-to-the-roof-of-your-mouth-cheese and pickled jalapenos were added as toppings. He did all of this before even trying a bite of it as is. Ugh! Mr. Sideline Chef! I swear I could strangle the man sometimes. This was a dish for him. Nothing but potatoes lightly seasoned. For me, I could care less if this one ever makes an appearance on our dinner table again. It wasn't worth the two inch burn from the pan handle on my forearm. 

"Potatoes Anna" is a classic French dish of sliced and layered potatoes cooked in large amounts of butter. This version was heart healthier with the substitution of olive oil. This potato "cake" was a disappointment on my scorecard. It had a crunchy bottom layer, or top, since it gets inverted onto a platter. At least I got a brand new green platter out of the deal from Bed Bath & Beyond since I didn't own one yet. The potatoes under or above were cooked just until tender and the amount of seasonings used didn't add any flavor whatsoever!

When it came time to inverting the potatoes from the hot out of the oven skillet to the platter this is where things got tricky. Mr. Sideline Chef was still at work and me standing just a hair under 5' tall made this task very difficult. The pan was heavy. I had my trusty Ove-Glove on and attempted to hold the platter over the skillet at the same time and tried to just flip it. Not happenin'. Screw it. I just took the pan and flipped it quickly over the platter. The potatoes folded in half and I just tried my best to reshape it. I did get burned from the pan's handle in the process of flipping after doing my best to pay attention not to do so. Obviously not well enough.

I can't really say too much effort was put into making this dish since the mandolin slicer does most of the work and the oven but the prep and wait time was not worth the end results. That is unless you take the Mr. Sideline Chef approach and use a cheese slice and add some heat from pickled jalapeno slices. If he wants this again he can make it.

Rosemary Potatoes Anna

MyRecipes.com and Sunset's August 2008 issue

Makes 8 servings

Stars of the Show:

• 3 pounds Yukon gold potatoes
• 1 tbsp olive oil, divided
• 1/2 tsp sea salt
• 2 tsp minced fresh rosemary leaves, divided

And Action:

Preheat oven to 375°. Peel the potatoes and cut into 1/8" slices. Heat 2 tsp olive oil in a 10 inch ovenproof nonstick skillet frying over medium-high heat. Arrange about one-fifth of the potatoes in a circular pattern in the pan. The potatoes should sizzle when you lay them down. If they don't, wait for the pan to get hot enough. Mix the salt and rosemary in a bowl. Sprinkle potatoes with about one-fifth of the rosemary salt. When the potatoes begin to brown around the edges, reduce the heat to low. Repeat the layers. Brush the final layer with the remaining olive oil and salt.

With a heatproof spatula, gently pull back potatoes to see if the bottom layer is starting to brown. If it is, transfer pan to the oven and bake until the potatoes are tender when pierced with a fork, 45 minutes. If potatoes start to look dry or curl up cover with foil. (My potatoes started to curl up after 15 minutes in the oven.)

Run the spatula between the potatoes and the sides of the pan and invert onto a platter. Cut into 8 wedges and serve hot or warm.

Nutritional Information:

Calories: 141 (11% from fat)
Protein: 3.6g
Fat: 1.7g (sat 0.2)
Carbohydrate: 27g
Fiber: 1.8g
Sodium: 154mg
Cholesterol: 0.0 mg