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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Thursday, January 18, 2007

Flattened, crispy potatoes

Are there any new ways of making potatoes? It must be the most experimented-with vegetable in existence, and there aren’t many ways of making them that aren’t good. But I found a new potato-cooking method —I got it from Fine Cooking magazine—that’s I'm going to make again. You boil, smash, then roast red potatoes. They’re crispy/creamy and delicious, but possibly their real appeal is in their funny, rustic look.


Wash some small red-skin potatoes, cover them with water in a pot, add some salt, bring it to a boil and cook them until they’re soft. Take them out of the pot with a slotted spoon one at a time onto dish towels on the counter. Let them dry a little, then cover with another towel and smash each one with the heel of your hand: not enough to mash them, just so the skin breaks and they flatten out. Put them on a cooking sheet. You can put them away at this point, in the fridge if it’s going to be a while.
Pour olive oil around them on the sheet, picking them up so some goes under, and brush some on top. Salt and pepper them. Put in a preheated 400 degree oven for 20 minutes or so, until they’re crispy. Pile them up on a plate and serve.


2 Comments:

at 12:23 PM Anonymous Anonymous said...

Great, now I am starving. Those sound absolutely delicious. Thanks Polly.

 
at 5:37 PM Blogger katefoo said...

what fine cooking did you find this in? I've been searching through mine and can't find it. thanks for posting the recipe

 
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