Blackout Potatoes

by katerina on November 15, 2007

So, my long weekend turned a little unexpected on Sunday night at the cabin when we lost power. The power is still out and was out when we left Tuesday. It put a bit of a damper on the weekend especially from a cooking scenario, so much for a Daring Baker experiment, it will have to be another weekend. Oh dear. Highlights include cooking Kraft Dinner on the wood stove (that is Kraft Macaroni and Cheese for you Yanks), turning melted lemon sorbet from the freezer into margaritas and listening to the radio using my cell phone. It is amazing how isolating and quiet it was.

Luckily we had a BBQ as well as the wood stove so we weren’t the bad off at all. Really the only unfortunate thing was having to use up what was defrosted in the freezer. Stay tuned for some recipes using halibut, salmon and chicken stock – and lets all take a moment to mourn the blueberries, edamame, chicken and bread that didn’t make it and had to get thrown out.

These were some thrown together potatoes for our first blacked out dinner – but they turned out pretty well so I figured I would post them. Yes the picture was taken with a flashlight.

[print_this]Blackout Potatoes
(serves 2-4)

4 medium red potatoes, cut into quarters
1/2t onion powder
1/2t garlic powder
1/4t paprika
3T olive oil
1/2t salt
freshly ground pepper
1/4t fresh lemon juice

Combine everything but the lemon juice. Grab a large piece of aluminum foil and place the potatoes in the middle, spreading them up so you can fold and tuck the foil up to make a sealed package. Roasted in foil for 20- 30 mins. You could also do this right on the BBQ or with a tray, but I was far too lazy and it was way too wet to stand over it and babysit them. Before serving sprinkle with lemon juice and taste and add salt as necessary.[/print_this]

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