RECIPE for SEPTEMBER

Why Fry Potatoes

1-2 (per person) Yukon Gold potatoes, scrubbed & cut into lengthwise wedges about 1” at the wide side

1-2 Tablespoons organic, virgin olive oil (adjust as needed for number of potatoes)

 

Optional:

1 teaspoon (2 teaspoons fresh) whole dried rosemary leaves

1 teaspoon shoyu (or to taste)

1/16 teaspoon white pepper (or to taste)

 

If using rosemary, STEEP it in the olive oil for 2 hours or more, before starting the cooking

When starting your prep, ADD the shoyu and white pepper to the oil

 

STEAM the potatoes in a wide steamer, for 20 minutes

While steaming the potatoes, PREHEAT oven to 425º

SPREAD OUT the potato wedges evenly on a large baking sheet

BRUSH the wedges lightly with the olive oil

BAKE 15-20 minutes

 

SERVE immediately!

Recipe from forthcoming cookbook

Hell with Nouvelle: unfussy vegan cookery copyright Karl Smith & Patricia A. Leslie

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