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Spring Fever

 

Just a recipe today.

Why? Because I have a bad case of the Spring Fever. The thing that brought this on is I saw my first crocus today. OK. So it was just a small winter crocus. But it was a beautiful bright purple crocus. And right next to it were a few two-inch daffodil and tulip greens poking their nosy little green shoots heavenwards.

And this all cheered me so much.

Spring is in the air. It may only be 42.8 degrees and a bit cloudy, but I feel spring in the air. And I want to play hooky and walk in the park and dream of warmer days to come.

So that is what I did this afternoon instead of write a blog post.

That is why I only have a recipe today.

But oh what a recipe it is!!!!

So simple.

So delicious.

Featured Recipe    Sherry Potatoes

I found this recipe years ago at a lovely recipe site titled Simply Recipes. Since then it is one of my favorite potato recipes. This is Simply Recipe’s (Elise Bauer’s) version of a potato dish at a café in Sacramento, CA called Selland’s. You can read all about it by clicking the Simply Recipes link above.

It is so easy and simple to make it is hard to believe it packs such a huge taste wallop.

This is what you will need for 2-4 people

1 lb russet potatoes

¼ cup butter (or ½ a stick)

¼ cup dry sherry

1 tablespoon chopped parsley

Salt and pepper to taste

NOTE: Simply Recipes said a pound would be about 2-3 medium potatoes and would serve four people. I weighed the two potatoes I bought at the store and they were 1½ pounds. When you decide how many potatoes you will need, you can go by weight, or you can use my rule of thumb – 1 potato per person.

Also, you could easily double this recipe.

Here is what you do:

Preheat oven to 375°F.

Scrub the potatoes well.

Slice them into ¼ inch slices.

NOTE: If you look closely you will see my slices are probably about ½ inch slices. You have to forgive me. I got C’s in math. I have never been too good at it. And then, of course, there is also the cutting thing. Many of you know I flunked scissor cutting in 5th grade, so I am not much better with a knife than I am at math.

I do the best I can.

Arrange the potato slices in layers in a gratin pan or baking pan, sprinkle salt and pepper over each layer.

Pour the sherry over the potatoes.

Melt the butter and then pour the melted butter over the potatoes. Make sure the potatoes are well coated.

Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top.

Chop your parsley.

When the potatoes are cooked remove from oven.

Fresh out of the oven.

 Plate the potatoes and sprinkle with chopped fresh parsley.

Bon Appetit!!!

Cost

1 lb russet potatoes                          $1.94

¼ cup butter (or ½ a stick)               $0.75

¼ cup dry sherry                              $0.55

1 tablespoon chopped parsley            $0.08

Salt and pepper to taste 

Total Cost = $3.32
Cost per person (4) = $0.83
Cost per person (2) = $1.66

Quote of the Day

I have no special talents. I am only passionately curious.

Albert Einstein

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