Wednesday, March 14, 2012

There's always time for dinner, especially when it involves potatoes!

I've been in kind of a rut in terms of food.
It's finals time, so I am just sort of shoveling down whatever will make the growling in my stomach go away as I'm racing from here to there or writing/studying for hours upon hours.
It is so easy around this time to lose sight of what is really important, my health. I don't get as much sleep, I don't eat as well, my stress levels are heightened, I'm not running as much... it all sort of gets put on the back burner.
Today, nodding off in the library after an 8 hour day of brain power I decided it was time to head home.
I went grocery shopping not too long ago with the thought of "if I have good food in my apartment, I'm more likely to eat it."
This is true, except it takes time to make most of it, so I've been surviving off the grab-and-go foods I bought.
I decided that tonight that needed to change. Since I didn't have class tonight like I normally do, I was home earlier than usual and actually had the time to make a good dinner.
So I've got the time, I've got some good potential in terms of ingredients, but I am at a loss as to what to cook!
I decided to wing it and came up with a pretty great recipe and decided it's worth documenting for later.

Red potatoes (the amount is flexible and will depend on how many people you're serving/how much leftovers you want and how big of a dish you're using)
Garlic Salt -to taste
Pepper -to taste
Butter (or butter substitute) - 1 1/2 to 2 tablespoons
Vegetable broth -3/4 cup
 Parmesan cheese (as topping)

Preheat the oven for 375 degrees.
  • Slice the red potatoes as thin or thick as you like, keeping in mind that the thicker they are, the longer it may take.
  • Layer them laying flat on the bottom of the baking dish (any old over-safe baking dish will do and again, size depends on how much you plan to make)
  • Season with garlic salt and pepper (or whatever seasonings you prefer on potatoes)
  • Repeat the last 2 steps: (layer potatoes & season)
  • Until you've used up your potatoes. (I had 2 layers in mine)
  • Next top with the butter. (just drop it on top, it will melt)
  • Lastly add the vegetable broth
Put the dish into the oven, uncovered, for about 10 minutes.
Stir the contents in the dish, then keep it in for another 5 min or so.
Next, Cover the dish with foil and keep in the over for about 15 or so minutes longer until more of the liquid is absorbed and the potatoes are soft when pierced with a fork.
(These times may differ depending on the oven, so just be aware of that)

This is how they looked when I removed them from the oven. There is still a fair amount of liquid in the pan, and that is fine.
Put them on a plate and top with some Parmesan cheese.

 Now they're ready to eat!
I paired mine with chicken and green beans, which were all delicious together, but they would be a good side for really any dish you'd normally eat potatoes with :)

I will most definitely be making these again. It was a pretty no-fuss dish, once you get them sliced and into the dish its just a matter of waiting for the oven to do it's thing.
If I can do it with my "grad-school" brain (that is what my peers and I have labeled all the lame mistakes we make in our daily functioning because our brains have turned to mush from all the studying/reading/writing) anyone can do it.

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