“Mommy, I wannnnt an app-pull.”
“No, Will, this is a potato, not an apple, silly!”
“Mommy, I want a potato.”
The little hand is outstretched, reaching for the just washed, raw potato . . .
“You will have some, Will, but it needs to be cooked first. Raw potatoes are yuck.”
We have conversations like this a lot in my kitchen. Sometimes it’s the potatoes, other times it’s uncooked pasta or rice. Fortunately, I think he’s beginning to catch on. These days, Will asks for me to “cook it!” a lot more often.
The other night, I knew I wanted to make some potatoes. But time wasn’t on my side. That’s how I came to slice them. I wanted them to be flavorful, but didn’t want the hassle or mess of tossing them in herbs and olive oil, so I drizzled and sprinkled instead. It was only later that I realized the tremendous potential for cheesing them up and giving them a salty zest with bacon.
Shawn suggested that a final sprinkling of sea salt might be a good idea too . . . I was okay without it, but keep that in mind when you try these.
Bonus points: They are ridiculously easy to make. In fact, I made them, for the most part, one-handed since Paige was in a you-must-hold-me-all-night mood. Fortunately for her, she’s so darn cute that I can’t say no.