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| Salt and Vinegar Potatoes |
Or maybe I don't. I still don't know how I managed to pull off two magazine recipes in one night.
And everyone is still alive and not too traumatized...well, maybe Ryan might have something else to report, but let's focus on the positive. I still can't believe I pulled off the main course and one side item, both of them new and from a magazine. The last time I tried it, neither could be shown on the blog. It wasn't pretty. That incident may have something to do with my love of wine and why I rationalize things with a voice in my head. But, again, let's focus on the positive.
I was attempting the Wine and Herb Chicken on the Grill (you had me at wine) and then on the next page they had a recipe for Salt and Vinegar Potatoes (you didn't have me until potatoes), so I figured they must go together. It was all fine and good until my chicken caught on fire and the water for boiling the potatoes had to be so salty, that it left a huge salt water mess from boiling... I feel sure that either of these two things would have happened whether I cooked these alone or at the same time.
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| Salt Residue |
The potatoes were really good. You have to like those salt and vinegar chips, because these are the roasted potato version. All in all, I made it through without the aid of a prescription, but not without the aid of the wine left over after I made the brine for the chicken... You can't win them all.
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| The Ingredients |
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| After Boiling and Smashing |
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The Finished Product
Salty Sour Yumminess! |
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| Cook's Country Aug/Sept 2012 |
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