When I was single and living alone, you know like Mary Tyler Moore, I would eat instant mashed potatoes and cheddar cheese for dinner. So, not so much like Mary Tyler Moore. Although, I did have a B hanging on the wall. I guess that doesn't count does it?
Look, I am not proud of it. I was single, I was working full-time and going to school at night. Cooking in the smallest kitchen EVER was not a top priority.
The kitchen was literally the size of a boat kitchen. It had a smallish fridge, a sink in the corner and a tiny stove.
When I lit the stove (it was gas), I would run to the other side of the apartment. The pilot light was a little too far from the spark, so the inside of the oven would get a little full of gas before it actually ignited. The resulting explosion was strong enough to blow the oven door open. In hindsight, it is shocking I didn't blow the whole damn building up.
This is the oven that taught me the valuable lesson about spearing baking potatoes BEFORE you bake them. Otherwise, the explode. You end up with potato shrapnel all over your oven and the skin hanging on the rack. Not pretty.
Since then, I have learned a great deal about cooking, but I am still a potato kind of girl. When I am sick, I want mashed potatoes. Mashed potatoes can fix just about anything.
Well, last night we had these lovely little potatoes with steak and a nice salad.
They were such a big hit, I have no pictures. They were eaten too quickly. Sorry! I will add some photos after the recipe of the babies playing in the jumpy water the other night.
Parmesan-Ranch Oven Fries
2-3 T. olive oil
6-8 new potatoes
1 egg, well beaten
1 packet of Ranch salad dressing mix (in powdered form)
3 T. cornstarch
1/2 c. shredded parmesan
Clean potatoes, slicing them into thin spears. Transfer them to a large bowl and pour the beaten egg over the potatoes. Stir together until they are all shiny from the egg. Sprinkle with cornstarch, parmesan, and about 1/2 the packet of Ranch dressing mix (use more or less, depending on your desired level of saltiness). Stir gently to spread the coating fairly evenly throughout the potatoes. Turn potatoes onto a lightly greased cookie sheet. Bake in an oven preheated to 425 degrees for 20 minutes. Using a large spatula, flip the potatoes to the other side and return to oven for an additional 20-25 minutes, or until crisp and browned.